An incredibly hearty low-calorie vegetable stew that's great alone, on whole wheat pasta or folded into an omelet.
||In a large skillet, heat olive oil over medium-high heat.
||Slice onions thinly and add to skillet. Cook about 4 minutes, or until onions start to become soft. Seed and dice bell peppers, about 1/4 inch or to your liking. Add to onions and cook 4 minutes.
||Dice zucchini and summer squash the same size as the bell pepper, add to the skillet and cook about 5 minutes.
||Dice eggplant and add-- you can peel or leave the skins on. Cook about 7 minutes. Dice garlic and add to the mix.
||Add diced tomatoes and tomato paste and mix well. Add salt and pepper to taste.
||Simmer on low about 40 minutes or until vegetables are soft and the mixture is slightly thickened. Slice basil into thin strips.
||Turn off the heat and mix basil into vegetable mixture. Enjoy.
||Note: this recipe is very versatile and does not need to be followed to a T. You may add most any vegetable you like that take well to the stewing method.
There are 90 calories in 1 serving of French Ratatouille.
Calorie split: 19% fat, 68% carbs, 13% protein.
Amount Per Serving
% Daily Values*
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