Try cooking this French classic for your family. It is a flavorful summer dish that uses vegetables commonly found at farmers markets.
Number of servings: 8
Serving size: 1/8 of prepared recipe
2 tablespoons vegetable oil
1 yellow onion, sliced
3 garlic cloves, minced
2 bell peppers (green, red, or yellow)
1 eggplant, peeled and cut into 1 inch cubes
1 15-ounce can diced tomatoes, undrained (low sodium)
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 cup parsley, chopped
Time needed: 15 minutes preparation; 30 minutes cook time
- Heat oil in a large saucepan.
- Saute onion, garlic, bell peppers and eggplant until tender, about 15 minutes.
- Add tomatoes and basil, cook about 10 minutes. Add pepper and parsley before serving.
- Serve hot.
- Cover and refrigerate within 2 hours.
|Total Fat:||2 g|
|Saturated Fat:||0 g|
|Total Carbohydrate:||13 g|
|Dietary Fiber:||4 g|
Tips and variations
You can also add 1-2 medium zucchini, chopped into 1 inch pieces, at the same time you saute the other vegetables.
Consider using a bag of frozen vegetables. It will be more economical than fresh vegetables and contain less sodium than canned vegetables.
This was adapted from the United States Department of Agriculture’s Ratatouille (no date; What’s Cooking? USDA Mixing Bowl; retrieved from www.whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/ratatouille).
Whole wheat pasta with marinara sauce — Use this recipe to make homemade spaghetti sauce. It is easy, tasty, and much healthier than jarred sauces.
Tomato cucumber salad with Italian dressing — Try this simple vegetable salad for a taste of summer. This recipe includes three different dressing recipes.