Ratatouille (1 PT)

Recipe Ingredients

1		Eggplant (1.25 lb)
1		Onion - roasted and coarsely chopped (to yield 1 cup)
1		Garlic - roasted
1		Red bell pepper - roasted and diced
1		Green bell pepper - roasted and diced
1		Yellow bell pepper - roasted and diced
2		Tomatoes - peeled, seeded, and cut in 1/2" dice
2		Zucchini - sliced and quartered
1/4		Fennel bulb - coarsely chopped
1 tablespoon	15ml	Basil, fresh - chopped
1 tablespoon	15ml	Parsley, fresh - chopped
1 teaspoon	5ml	Tarragon, fresh - chopped
1 teaspoon	5ml	Thyme, dried
		To taste ground black pepper - freshly ground
		To taste cayenne
		To taste salt

Recipe Instructions

Preheat oven to 375º.

Cut the eggplant in half and place it, cut side down, on a parchment lined nonstick baking sheet. Bake for 45 minutes, or until easily pierced with a knife.

When cool enough to handle, scrape out the pulp, and roughly chop it, and place in a large nonstick saucepan. (Discard the skin.) Add the onion, garlic, peppers, tomatoes, zucchini, summer squashes, and fennel. Bring to a boil. Reduce the heat and simmer for 30 minutes.

Add the basil, parsley, tarragon, and thyme. Season to taste with pepper, cayenne, and salt. Simmer for an additional 5 minutes and serve hot or at room temperature.

Per serving (1 1/4 cups): 102.8 cals; 0.8g fat (0.1g sat fat); 0mg chol; 23.8g carb; 6.5g fiber; 4.2g protein; 24mg sodium

MC Formatted and WW Pointed by Mary [[email protected]]

Source:
Eat More, Weigh Less by Dean Ornish, MD

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