Sunday, June 8, 2008


Considered a condiment as well as a side dish, ratatouille hails from the sun-drenched region of Provence in France.  Eggplant, zucchini, bell pepper, onion, and tomatoes simmer with garlic and fresh basil. Then it is served at room temperature.  This recipe can easily be doubled.  It's flavor improves with time.  I usually prepare this on Sundays when I am in Rhode Island. I hit the farmers market in the morning and prepare a huge batch for the work week.  We all love it!  Check it out!

1 small Eggplant, chopped
1 teaspoon Salt
1 tablespoon Olive Oil
2 medium Zucchini, chopped
1 red Bell Pepper
1 Onion
2 Garlic Cloves
1/4 cup Water
1 (14 1/2 ounce) can diced tomatoes
Fresh Basil
Freshly Ground Black Pepper

Heat the oil in a large pot over medium high heat.  Add the eggplant, zucchini, bell pepper, onion, and garlic;  cook, stirring constantly.  about 1 minute; then add water.  Reduce heat and simmer, covered, shaking the pot occasionally, until the vegetables are softened, about 5 minutes.  Stir in tomatoes, basil, pepper, and the remaining 1/4 teaspoon salt; simmer, uncovered, until the liquid is evaporated, about 25 minutes.  Let cool to room temperature before serving.  

You can add anything you like I sometimes add carrots, celery and whatever else I feel like throwing in!  Definitely a basic staple!

About 75 calories per serving, high in fiber and free on weight watchers (maybe 1 point)  Enjoy!

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