Ratatouille

By LFritz527

Calories 193
Protein 5 g
Carb 23 g
Fiber 9g
Fat 11 g
Sat fat 1.5g
Sodium 898 mg

Ingredients

• 3 Tbsp olive oil
• 1 medium yellow onion chopped
• 3 cloves minced
• 2 green peppers sliced into 1/4 inch slices
• 2 medium zucchini sliced into 1/2 inch rounds
• 2 small eggplants, sliced in 1/2 inch rounds
• 4 large tomatoes peeled and chopped or
• (1 can 28 oz tomatoes drained)
• 2 tsp dried thyme
• 1 1/2 tsp salt
• Ground pepper
• 2 Tbsp chopped parsley

Preparation

Step 1

Heat oil in Dutch oven and cook onion until golden about 5 minutes. Add garlic for one minute. Reduce to medium low and add peppers until soften, about 5 minutes. Add zucchini, eggplant, tomatoes, thyme, and salt. Cook, covered for about 30 minutes, stirring occassionally. Season with salt and pepper and parsley.

Change to Tex-Mex: add 1/2 c corn and 1 tsp chipotle peppers in adobo sauce and top with cilantro instead of parsley.

Change to Greek: Swap 1 tsp dried oregano for thyme and add 1/2 c chopped lalamata olives. Sprinkle with feta cheese on top.

Change to Spanish: Add 2 tsp paprika, 1/2 c chopped green olives and some sliced cooked chorizo.

Change to Italian: Add 1 tsp dried rosemary with a cooked and crumbled Italian sausage.

Change to Indian: Add 1 tsp tumeric and 1 Tbsp curry powder.