Ratatouille: The Best Ratatouille Recipe from Cook'n

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	Ratatouille

Serves: 8

Print this Recipe

   3 cups 1/2-inch cubes eggplant (about 1/2 pound)
   1 cup 1/4-inch slices zucchini (1 small)
   2 cloves garlic, chopped
   1 small onion, sliced
   1/2 medium green bell peppers, cut into strips
   2 tablespoons chopped fresh parsley
   1 tablespoon chopped fresh or 1/2 tsp dried basil leaves
   2 tablespoons water
   1/2 teaspoon salt
   1/4 teaspoon pepper
   2 medium tomatoes, cut into eights

Cook all ingredients except tomatoes in 10-inch skillet over medium heat until vegetables are tender, about 10 minutes. Remove from heat; stir in tomatoes. Cover and let stand 2 to 3 minutes.
1 Serving: Calories 25 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 140mg; Carbohydrate 5g (Dietary Fiber 2g); Protein 1g.
Microwave Directions: Omit water. Mix all ingredients in 2-quart microwavable casserole. Cover tightly and microwave on High 5 minutes; stir. Cover and microwave until vegetables are tender, 2 to 5 minutes longer.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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