I admit, I’m a picky eater when it comes to veggies, especially cooked ones. I just don’t like them much. But this low fat ratatouille recipe really changes things for me, especially when it’s more “soupy” than it is a pile of cooked veggies. I’ve been known to throw in a couple small handfuls of barley and a carton of fat-free chicken broth to make a yummy veggie soup that’s great to eat either hot or cold.
* 2 tbsp olive oil (save fat and calories by using Pam cooking spray and this dish becomes FAT FREE!) * 4-5 cloves garlic, crushed and finely chopped * 1 large Vidalia (sweet) onion, quartered and very thinly sliced * 1 small eggplant, cubed * 2 green (or red, yellow, or orange) bell peppers, coarsely chopped * 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes * 3-4 small zucchini and/or yellow squash, cut into 1/2 inch slices * 1 tsp dried leaf basil (double this if using fresh) * 1/2 tsp dried leaf oregano (double this if using fresh) * 1/4 tsp dried leaf thyme (double this if using fresh) * 2 tbsp chopped fresh parsley * freshly ground pepper and salt to taste
PREPARATION: In a 4-quart saucepan, heat olive oil over medium-high heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes (you can cover the saucepan to “sweat” the onions for a while and speed up cooking). Add eggplant; stir until coated with oil. Add peppers and zucchini; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.