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Ratatouille




Source of Recipe


Better Homes and Gardens Cookbook


Recipe Introduction


A Ratatouille recipe that we make and enjoy often. Great Vegetarian, and Gluten Free Recipe. We sometimes will serve it over Polenta.


List of Ingredients




Prep 25 minutes Cook 25 Minutes

Ingredients

½ cup finely chopped onion (1 medium)
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
2 cups cubed, peeled eggplant
1 small zucchini or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (1 cups)
1 cup chopped, peeled tomatoes (2 medium) or one 7.5-ounce can diced tomatoes, drained
1/2 cup chopped green sweet pepper (1 medium)
2 tablespoons dry white wine, chicken broth, or vegetable broth
1 ½ teaspoons snipped fresh Basil or ½ teaspoon dried Basil, crushed
½ cup shredded Swiss Cheese (optional)

Makes: 4 servings



Recipe



Directions
In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender.
Stir in Vegetables, wine, Basil 1/8 teaspoon Salt and 1/8 teaspoon Pepper,
Bring to boiling.
reduce heat. Simmer, covered, about 20 minutes or till tender.
Uncover and cook about 5 to 10 minutes or till thickened, stirring occasionally.
If desired, sprinkle with cheese.

Makes 4 servings

Nutrition Facts (Ratatouille)
Per serving: 77 cal., 4 g fat (1 g sat. fat, 1 g sat fat, 3 g monounsaturated fat), 75 mg sodium, 10 g carb., 3 g fiber, 5 g sugar, 1 g pro. Daily Values 4% vit A, 37% vit C, 1% calcium, 4% iron