Easy Ratatouille

I found this healthy looking recipe in my "La Cuisine" book.  The full name of the recipe is Ratatouille Nicoise.  It is a traditional French Provencal stewed vegetable dish, originating in Nice, France.  This version is an easier version.  Some say the best way to make Ratatouille is to saute each vegetable separately then combine them at the end, but this recipe cooks them all at once.  This recipe makes 4 servings.

Ingredients:
4 Tbsp Olive Oil
1 large onion, thinly sliced
1 eggplant, cut into 1-inch chunks
2 zucchini, halved lengthwise and cut into 1-inch chunks
2 tomatoes, coarsely chopped
1 bell pepper, cut into thin strips
2 garlic cloves, crushed
1 bunch of fresh parsley
salt and pepper

Directions:
1.  In a large saute pan, heat olive oil over medium heat.  Add the onions and cook until softened.
2.  Add eggplants, zucchini, tomatoes, bell peppers, garlic, and parsley.  Season with salt and pepper.
3.  Cover and bring to a simmer, then reduce the heat to low and cook until the vegetables are very tender, 30-40 minutes.  Stir every 10 minutes to prevent sticking to bottom of skillet.  Remove the lid halfway through to reduce the cooking juices if needed.
4.  Remove the parsley and serve.

Jason and Beth's Rating: 6/10

Nutrition:
220 calories
14g fat (2g saturated)
0mg cholesterol
170mg sodium
20g carbohydrates
7g fiber
10g sugar
5g protein