Ratatouille
Makes:
8 Servings
Cook Time:
1 hour 20 minutes
Preparation Time:
20 minutes
Simmer eggplant, zucchini, red peppers, and tomatoes with onion, garlic, and seasonings for a delicious flavor in this classic dish.
Ingredients
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 medium eggplant, peeled and diced
- 2 zucchini, diced (or frozen zucchini)
- 1 red bell pepper, diced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3 1/2 cups canned low-sodium tomatoes with juice (or fresh tomatoes)
- 1 lemon, quartered
- 1/4 cup chopped fresh basil leaves
Directions
- Heat pot on the stove over medium-low heat and once hot add the oil.
- Add the onion and garlic and cook until golden, about 10 minutes.
- Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.
- Add the tomatoes and cook, uncovered, for 20 minutes.
- Serve right away, garnished with lemon quarters and basil, or cover and refrigerate up to 3 days.
USDA Center for Nutrition Policy and Promotion
