Lunch: Ratatouille
Ratatouille, Nov/Dec 2013
Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
1 medium eggplant, cubed
2 small zucchini, sliced
1 green bell pepper, chopped
1 cup canned crushed tomatoes
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
Instructions
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 30 seconds.
Add remaining ingredients and cook 10-15 minutes, stirring occasionally, until vegetables are tender.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 70 | ||
| Fat 2.5 | ||
| Carbohydrate 11 | ||
| Protein 2 | ||
