Ratatouille

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	205
Total Fat	13 g
Saturated Fat	1 g
Sodium	597 mg
Total Carbohydrate	22 g
Dietary Fiber	7 g
Protein	4 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Olive oil	1 teaspoon + 1 ½ tablespoons
Small eggplant, peeled and diced into ½-inch pieces (about 3 cups)	1
Zucchini, diced into ½-inch pieces	1
Small white onion, sliced	1
Garlic cloves, minced	2
Red bell pepper, chopped 2 plum tomatoes, seeded and chopped	1
Dried oregano	½ teaspoon
Dried thyme	½ teaspoon
Salt	½ teaspoon
Freshly ground black pepper to taste
Fresh basil, chopped	¼ cup

Directions
Heat 1 teaspoon oil over medium-high heat in a large Dutch oven or pot. Add onion and garlic, and cook 3 minutes.
Reduce heat to medium, add 1 ½ tablespoons oil, stir in eggplant, and cook 7-9 minutes, until eggplant is softened. Stir in zucchini and red pepper, cover, and cook 7 minutes, stirring occasionally. Stir in tomatoes, oregano, and thyme, and cook 3 minutes.
Season with salt and pepper, sprinkle with basil, and serve.

Exchanges
4 vegetables; 2.5 fats

Side Suggestions: Crusty Bread (Italian or French)

EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebsco.com. Our Health Library Support team will respond to your email request within 2 business days.