After I reduced the oil in ratatouille, a simple French Provençal dish, I actually preferred it to the original over-oily rendition. The flavor of the vegetables is sharper and cleaner. It’s a great side dish or snack, hot or cold, but can also be used to top a burger or fill an omelet.
Ingredients
1 teaspoon olive oil
1 Spanish or red onion, chopped
1 red bell pepper, diced
4 garlic cloves, minced
1 medium eggplant, peeled, if desired, and diced
2 zucchini, diced
2 cups diced tomatoes, canned or fresh
1 lemon, quartered
2 tablespoons finely grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
Preparation
1. Place a large skillet over medium heat and when it is hot, add the oil. Add the onion, red pepper and garlic and cook, stirring occasionally, for 10 minutes.
2. Add the eggplant and zucchini, cover, and cook, stirring occasionally, for 15 minutes more.
3. Add the tomatoes and cook, uncovered, stirring occasionally, for 10 minutes if they are canned, or 20 minutes, if fresh.
4. Cover and refrigerate overnight or serve immediately, garnished with the lemon quarters, Parmesan cheese and basil.
Serves 4
Nutrition Facts: Calories: 100; Calories from Fat: 22; Fat: 2.5g; Saturated Fat: 0.7g; Cholesterol: 2mg; Sodium: 56mg; Carbohydrates: 17.7g; Dietary Fiber: 6.9g; Protein: 4.7g
