French Ratatouille

An incredibly hearty low-calorie vegetable stew that's great alone, on whole wheat pasta or folded into an omelet.

French Ratatouille
Serves:
15
Preparation Time:
25 mins
Cooking Time:
60 mins
Ideal For:
Main Dish
Side Dish
Lunch
Nutritional Facts :per serving
Energy :90 kcals
Protein :3.33 grams
Carbohydrate :17.29 grams
  Sugar :9.62 grams
Fat :2.20 grams
  Saturated fat :0.331 grams
  Polyunsaturated fat :0.373 grams
  Monounsaturated fat :1.346 grams
  Trans fat :0 grams
Cholesterol :0 milligrams
Fibre :6.1 grams
Sodium :175 milligrams
Potassium :442 milligrams
Vitamin A :297 % RDA
Vitamin C :1081 % RDA
Calcium :96 % RDA
Iron :202 % RDA

Ingredients

  • 2 large yellow onions
  • 2 tbsps olive oil
  • 3 large bell peppers
  • 2 large Courgettes
  • 2 peeled eggplants
  • 2 medium summer squash
  • 15 basil leaves
  • 4 garlic cloves
  • 125g tomato paste
  • 7 cups diced tomatoes

How to...

In a large skillet, heat olive oil over medium-high heat.

Slice onions thinly and add to skillet. Cook about 4 minutes, or until onions start to become soft. Seed and dice bell peppers, about 1/4 inch or to your liking. Add to onions and cook 4 minutes.

Dice Courgette and summer squash the same size as the bell pepper, add to the skillet and cook about 5 minutes.

Dice eggplant and add-- you can peel or leave the skins on. Cook about 7 minutes. Dice garlic and add to the mix.

Add diced tomatoes and tomato paste and mix well. Add salt and pepper to taste.

Simmer on low about 40 minutes or until vegetables are soft and the mixture is slightly thickened. Slice basil into thin strips.

Turn off the heat and mix basil into vegetable mixture. Enjoy.

Note: this recipe is very versatile and does not need to be followed to a T. You may add most any vegetable you like that take well to the stewing method.