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Ratatouille

This is a no fat recipe. It comes from The Bloomingdale's Eat Healthy Diet book, by Laura Stein. It was a fairly popular diet in the late 80's. I still use some of the recipes.





List of Ingredients



• 1 Bermuda onion, thinly sliced
  
• 1/3 cup water
  
• 1/3 cup wine
  
• 1 eggplant, cut into 1 inch cubes (do not peel)
  
• 1 green pepper, sliced in strips
  
• 1 red pepper, sliced in strips
  
• 2-3 zucchini, sliced in 1/2 inch rounds
  
• 1 16oz. can whole tomatoes, packed in puree
  
• 2 cloves garlic, minced
  
• 1/2 teaspoon oregano
  
• 1/2 teaspoon basil
  
• 1/4 teaspoon ground black pepper
  
• Juice of 1/2 lemon
  
• salt to taste, if desired
  






Instructions



1. Saute the onion and garlic in water and wine, until wilted and the liquid is mostly absorbed.
   
2. Add the eggplant and peppers and toss quickly. The eggplant will give up some water. If you need to, add a bit more water and wine.
   
3. Add the zucchini and saute a few minutes longer. Then add the rest of the ingredients and simmer, covered, for 30 minutes.
   
4. Remove cover, turn up heat, and reduce liquid by letting it boil down, generally about 10 minutes.
   






Final Comments


This will serve 2 as a main dish, more as a side dish. This is great over rice or spaghetti. You can add some parmesan or feta cheese before serving.
Nutritional info for 1/2 of recipe:
calories-123
Protein- 6 grams.
Carbohydrate- 0 grams
fat- 0 grams