Ratatouille

By á-170456

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2/3 cup finely-chopped bell pepper
• 1 garlic clove chopped
• 1 1/2 pounds eggplant peeled, and cut in 1/2" cubes
• 1 pound zucchini unpeeled, and cut in 1/2" slices
• 1 teaspoon basil
• 1 teaspoon marjoram
• 3 medium tomatoes peeled, quartered
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 2 tablespoons Parmesan cheese

Details

Servings 6

Preparation

Step 1

Heat the oil in a large skillet and saute the onion, bell pepper, and garlic for 3 to 4 minutes.

Add all remaining ingredients except the Parmesan cheese, cover, and cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are tender-crisp. Garnish with cheese to serve.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 3 Vegetable, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 94; Calories from Fat 29; Total Fat 3g; Saturated Fat 1g; Cholesterol 1mg; Sodium 237mg; Carbohydrate 16g; Dietary Fiber 4g; Sugars 9g; Protein 3g.