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LO-CAL VEGETABLE RATATOUILLE (4 Servings) 1 Tbsp. plus 1 tsp. olive oil 1 c. sliced onions 1 c. sliced red or green bell peppers 3 garlic cloves, chopped 4 c. cubed eggplant (1-inch cubes) 1 1/2 c. Italian canned tomatoes, chopped 1 c. sliced zucchini 3 Tbsp. chopped fresh basil or 3 tsp. dried 1 tsp. salt dash of freshly ground pepper In 12-inch skillet heat oil over medium heat; add onions, bell peppers and garlic and saute until vegetables are tender-crisp. Add remaining ingredients and stir to combine. Reduce heat, cover and let simmer until vegetables are tender, 20 to 25 minutes. Each Serving: 237 calories, 11 g. protein, 15 g. fat, 18 g. carbohydrates, 267 mg. calcium, 842 mg. sodium and 30 mg. cholesterol. Variations: Use Ratatouille as an omelet filling. Place Ratatouille in 10 x 6 x 2-inch baking dish; top with 4 ounces of hard shredded cheese and bake at 350 degrees until cheese is melted. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |