Real Life, Good Food
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Category
Main Dishes
Title

Ratatouille

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peppers
Serves
Serves:
8
Serving Size
Serving Size:
1/8 of prepared recipe
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Ingredients

Ingredients

2 tablespoons vegetable oil    
1 yellow onion, sliced
3 garlic cloves, minced
2 bell peppers (green, red, or yellow)
1 eggplant, peeled and cut into 1-inch cubes
1 15-ounce can diced tomatoes, undrained (low-sodium)
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 cup parsley, chopped
 

Directions

Directions

  1. Heat oil in a large saucepan and saute onion, garlic, bell peppers and eggplant until tender, about 15 minutes.
  2. Add tomatoes and basil, cook about 10 minutes.
  3. Add pepper and parsley before serving.
  4. Serve hot.
  5. Cover and refrigerate within 2 hours.
Tips and Variations
Tips and Variations
  • You can also add 1-2 medium zucchini, chopped into 1-inch pieces, at the same time you saute the other vegetables.
  • Consider using a bag of frozen vegetables. It will be more economical than fresh vegetables and contain less sodium than canned vegetables.
     
Nutritional Info

Nutritional Info

Serves 8
Amount per serving
Calories
70
Total Fat
2 g
Saturated Fat
0 g
Sodium
16 mg
Dietary Fiber
4 g
Protein
2 g
Total Carbohydrates
13 g
Comment
peppers
Ratatouille
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Time to make
Time to make:
15 minutes preparation; 30 minutes cook time
Recipe Credit
Recipe Credit:
Adapted from the United States Department of Agriculture’s Ratatouille, www.whatscooking.fns.usda.gov/recipes/supplemental-nutrition- assistance-program-snap/ratatouille
Category
Category:
Main Dishes
Special Criteria
Special Criteria:
Vegetarian

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