Recipe: Ratatouille- a Vegetable Cornucopia

Food weight: 1.0 

Ingredients

Yield:  12 servings (serving size: 1/12^thof the recipe, 240 grams or ~ 1 cup)

• 5 tablespoons extra virgin olive oil
• 2 pounds or 2 (28 ounce) cans of whole tomatoes, peeled, drained and chopped
• 1 bay leaf
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 large garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 large onion, halved and sliced
• 1 red pepper, cut into ½” strips
• 1 green pepper, cut into ½” strips
• 4 small zucchini, cut into ½” slices
• 1 eggplant, diced into 1” cubes
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon sugar
• 2 tablespoons fresh basil, chopped

Directions

In a large skillet, heat 1 tablespoon oil. Add tomatoes, salt, pepper and bay leaf and bring to a boil over medium high heat. Reduce heat to a simmer and cook for 15 minutes. Remove bay leaf, add rosemary and thyme, stir and continue to simmer. In the meantime, in another large skillet, heat 2 tablespoons oil. Add onions and sauté over low heat for 5 minutes. Add red and green peppers and continue to cook an additional 7 minutes over medium heat. Add zucchini and continue to sauté for 5 additional minutes. In the meantime, in a large Dutch oven (or stockpot with a cover), heat 2 tablespoons oil and add eggplant cubes, salt and pepper. Cook over medium heat for 3 minutes. Add zucchini and pepper mixture to eggplant and cook over medium heat for 7 minutes. Add tomato mixture and sugar, stir and bring to a boil over medium high heat. Reduce heat to a simmer, cover, and cook for an additional 5 minutes. Uncover and cook 5 more minutes until tender. Stir in basil and serve.

Nutritional Information Per Serving (240 grams or ~ 1 cup):
Food weight: 1.0, Calories: 109, Fat: 6 g, Cholesterol: 0 mg, Sodium: 439 mg,
Carbohydrate: 12 g, Dietary Fiber: 2 g, Sugars: 6 g, Protein: 2 g