Ratatouille, a hearty mixture of summer produce, originates in southern France. This flexible late summer favorite can be served – hot or cold – as a side dish with grilled fish or chicken, as a sauce for pasta, or as a meal on its own. AICR's version is made with very little oil, and is filled with the fresh flavors straight from the garden. Rich in fiber, phytochemicals and vitamins A & C, you'll enjoy this speedy ratatouille the first night and for many nights of leftovers. No one will guess how easy it is to make.
Serves: 8 (½ cup per serving)
Per Serving: 62 Calories, 4g Fat (<1g Sat. Fat), 7g Carbohydrates, 1g Protein, 1g Fiber, 16mg Sodium
NOTE: OK for those on the LMD (Low Microbial Diet) IF refrigerated promptly and consumed within 24 hr of cooking.
2 Tbsp extra virgin olive oil
1 small eggplant, about 5 ounces, thinly sliced
1 large Vidalia or other sweet onion, halved & thinly sliced
1 medium zucchini, thinly sliced
1 medium yellow summer squash
3 fresh garlic cloves, chopped
½ cup jarred roasted red bell peppers
½ cup jarred roasted yellow bell peppers
2 Tbsp chopped fresh basil, or 1 ½ tsp dried
Pinch of cayenne pepper (optional)
2 Tbsp tomato paste
Salt and ground black pepper, to taste
1 cup grape tomatoes, cut in half & seeded
- Place the oil in a large skillet. Add the eggplant, onion, zucchini and squash over medium-high heat and sauté for 7 minutes, stirring often. Add the garlic, roasted red and yellow peppers, basil, cayenne pepper (if desired), tomato paste, salt, pepper and tomatoes. Cover and cook for 20 minutes on medium-low heat, stirring frequently.
- Transfer to a large container with a lid and allow the ratatouille to cool to room temperature, if desired. It can be refrigerated for up to 3 days.
- Bring ratatouille to room temperature before serving. It tastes best when cooked the day before serving.
From: AICR Health-e-Recipes; www.aicr.org