RECIPE - Ratatouille

We just made this tonight for dinner and it was AWESOME. Unfortunately we can't find small eggplant around here, just the big giant ones. It's best to use smaller size zucchini and eggplant for this recipe.

DO NOT PEEL THE VEGETABLES. Otherwise they will become a puree.

3 Tbsp olive oil
1 medium yellow onion, peeled and chopped
3 cloves garlic, minced
2 green bell peppers, slices in 1/2" strips (thin)
2 medium zucchini, sliced in 1/2" rounds
2 small eggplant, sliced in 1/2" rounds
4 large tomatoes, peeled and chopped OR 1 can (28 oz) tomatoes, drained
2 tsp dried thyme
1 1/2 tsp salt (I used 1 tsp and it was plenty)
Freshly ground black pepper
2 Tbsp chopped parsley

1. HEAT oil in a Dutch oven or deep skillet. Cook onion over medium-high heat until golden, about 5 minutes. Add garlic and cook 1 minute longer.
2. REDUCE heat to medium-low, add peppers and cook until beginning to soften, about 5 minutes.
3. ADD zucchini, eggplant, tomatoes, thyme and salt. Cook, covered until cooked through, about 30 minutes, stirring occasionally.
4. SEASON with additional salt if desired, and black pepper to taste. Serve warm or at room temperature, sprinkled with parsley.

NUTRITION INFO PER SERVING:
Serves: 4
193 calories, 5g protein, 23g carbs, 9g fiber, 11g fat, 1.5g saturated fat, 898mg sodium.
Recipe from September 2009 issue of Prevention Magazine
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