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Ratatouille
Browse the recipe Ratatouille
YIELD Makes about 4 cups
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INGREDIENTS
| Nonstick cooking spray | |
| 1 | cup chopped onion |
| 1/2 | cup chopped green bell pepper |
| 2 | cloves garlic, minced |
| 4 | cups cubed unpeeled eggplant |
| 1 | medium yellow summer squash, sliced |
| 1 | cup chopped fresh tomatoes |
| 1/4 | cup finely chopped fresh basil or 1 teaspoon dried basil |
| 1 | tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves |
| 2 | teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme leaves |
PREPARATION:
- Spray large skillet with cooking spray; heat over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender. Add eggplant, summer squash, tomatoes, basil, oregano and thyme. Cover; cook over medium heat 8 to 10 minutes or until vegetables are tender. Uncover; cook 2 to 3 minutes or until all liquid is absorbed.
Cook's Tip
Fresh eggplant is available year-round. When purchasing an eggplant, look for one that is plump, glossy and heavy. Avoid any with scarred, bruised or dull surfaces.
This recipe appears in:
Vegetable Omelet
/ Vegetable Side Dish
NUTRITIONAL INFORMATION:
| Serving Size: | 1/2 cup Ratatouille |
| Sodium | 5 mg |
| Protein | 1 g |
| Fiber | 2 g |
| Carbohydrate | 7 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 7 % |
| Calories | 31 |
DIETARY EXCHANGE:
| Vegetable | 1 |