In general, you may rapidly modify this recipe to suit your preferences and available ingredients in your kitchen: If you don’t like a vegetable at all, you can use more, less, or even none at all. Of course, fresh chopped herbs can be substituted with dried herbs.
Ingredients
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (14 oz.) diced tomatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 small crusty baguette, sliced
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté for 2-3 minutes, until softened.
- Add eggplant, zucchini, and peppers, and sauté for another 5-7 minutes, until vegetables are tender.
- Add diced tomatoes and their juice, salt and pepper, and simmer for 10-15 minutes, until vegetables are soft and sauce has thickened.
- Toast sliced baguette in the oven or toaster.
- Spoon ratatouille over toasted baguette slices and serve.
Nutrition facts (per serving):
- Calories: 297
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 537mg
- Carbohydrates: 44g
- Fiber: 9g
- Sugar: 13g
- Protein: 8g
