Makes 4 servings
- 2 teaspoons olive oil
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 1 medium eggplant
- 1 medium zucchini
- 4 tomatoes
- 1 cup tomato juice
- 2 cups water
- 2 garlic cloves, minced
- fresh or dried herbs: basil, oregano, thyme, parsley
- fresh grounded black pepper
Chop the onion.Cut bell peppers in thumb sized slices.Peel and dice eggplant.Dice zucchini.Peel, seed and chop tomatoes.
Heat the olive oil in a large nonstick pan over medium heat. Add onions and cook, stirring constantly until golden.
Add 1 cup water and the sliced bell peppers; cook, stirring frequently, until liquid has evaporated, 5 minutes.
Add 1 cup water, the eggplant and zucchini; cook, stirring frequently, until liquid has evaporated, 7 minutes.
Add tomatoes, tomato juice, garlic, basil, oregano, thyme and black pepper. Cover the pan and cook for 10 minutes, stirring occasionally; add additional water if necessary.
Uncover, reduce heat to medium-low and continue cooking until vegetables are tender but still retain their shape and liquid has evaporated, 10 minutes.
Divide evenly among 4 plates, garnish with parsley and serve.
The Ratatouille may be served hot, cold or at room temperature.
3 g Total Fat, 0 mg Cholesterol
Rating = Damn Good