Servings: 1 Serving
Calories: 150kcal
Ingredients
- ¼ eggplant small
- ½ tsp salt
- ¾ tsp olive oil
- 1 tbsp water
- ¼ onion small
- ¼ bell peppers orange, red or yellow
- ¼ zucchini medium
- ¼ yellow squash medium
- ¾ clove garlic minced
- 1 tbsp dry white wine can substitute vegetable broth
- ¼ cup tomato canned, crushed
- ¼ bay leaf
- ¼ tsp dried oregano
- freshly ground black pepper to taste
- 2 tbsp fresh basil chopped
Instructions
- Cut eggplant into 1” cubes, place in colander, and sprinkle with salt. Let drain in the sink.
- Cut onions, peppers, zucchini, and yellow squash into 1/2” pieces.
- Pat the eggplant dry with a paper towel.
- Heat olive oil and water over medium-high heat in a pan. Add the eggplant and minced garlic, cover, and cook for 3 minutes.
- Add zucchini, yellow squash, onions, and peppers, and cook uncovered for 4 minutes.
- Add wine, turn up heat and bring to a boil, and cook 1-2 minutes.
- Add crushed tomatoes, bay leaf, and oregano.
- Cover and cook over low heat for about 15 min.
- Season with salt and pepper to taste. Remove bay leaf. Stir in fresh basil just before serving.
- Ratatouille will keep in the refrigerator for 4-5 days. If making it ahead do not add fresh basil until serving. You can freeze in air-tight containers for up to 3 months. Thaw in the refrigerator and reheat on the stove.
Notes
Makes 2 servings.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Natural Sugar: 10g
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