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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Essentially a vegetable stew, ratatouille is probably one of the most versatile dishes around: serve it hot, cold or at room temperature, and use it as a side dish, main dish, or appetizer with bread or crackers. From the American Diabetes Association. olive oil, onion, garlic, eggplant, zucchini, green bell pepper, tomatoes, basil, ground pepper capers (optional) cvt Ingredients:
2 tbsp olive oil |
1 onion, thinly sliced |
2 clove garlic, minced |
1 eggplant, peeled and diced |
2 zucchini, thinly sliced |
3/4 cup green bell pepper, diced |
2 chopped tomatoes |
2 tbsp basil (fresh dried ) |
1/4 tsp freshly ground pepper |
3/8 tsp salt (added here to correct sodium) |
1 tbsp capers, drained (optional) |
Directions:
1. Heat the oil in a large nonstick skillet. Add the onion and garlic; stir-fry over medium-high heat about 2 minutes.
2. Add the eggplant and stir-fry about 2 minutes. Add the zucchini, green pepper, and tomatoes; stir-fry 3 minutes more.
3. Add the basil, salt and pepper. Cover and simmer 30 minutes over low heat.
4. Uncover, stir gently, and simmer 10 minutes more. Add the drained capers. Serve hot or chilled.
5. Variation Instructions:
6. Eggplant, onion, tomatoes, and peppers are traditional ingredients in ratatouille, but don't be afraid to improvise and add summer squash, scallions, red bell peppers or other vegetables as desired.
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