Ratatouille

Ingredients

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Squash

  Summer, all varieties, raw

  2 medium or 392g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olives

  Ripe, canned (small-extra large)

  15 large or 66g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Basil

  Fresh

  10 leaf, whole or 5g

Directions

1. Sauté the onion, bell pepper, and garlic in the olive oil over medium heat until tender. Add the tomatoes and let simmer 10 minutes.
2. Add the eggplant, zucchini, and squash, salt and pepper, and cook until the eggplant is tender.
3. Remove from heat and add black olives, oregano, and fresh basil. Can be served hot or cold.

Similar Foods

• Crockpot Ratatouille
• Pumpkin Ratatouille
• Baked Ratatouille with Havarti Cheese
• Quick Poached Salmon with Ratatouille