Ratatouille
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Ingredients
- 2 tablespoons canola 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 can (14.5 ounces) diced tomatoes, low-sodium (undrained)
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 cup chopped parsley
Instructions
- Wash hands with soap and water.
- Heat oil in a large saucepan and sauté 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.
Nutrition
| Calories | 71 |
|---|---|
| Protein | 2 g |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project