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Quick Ratatouille

Quick Ratatouille

Nutrition Facts
  • cal. (kcal) 229
  • Makes: 4 servings
  • Start to Finish: 30 mins
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced into 3/4-inch pieces
  • 2 cloves garlic, minced
  • 1 eggplant (1 pound), diced into 3/4-inch pieces
  • 1 red pepper, diced into 3/4-inch pieces
  • 1 14 1/2 - ounce can fire-roasted diced tomatoes, drained
  • 2 zucchini (1 pound), diced into 3/4-inch pieces
  • 1 teaspoon chopped fresh thyme
  • 1 15 - ounce can cannellini beans, drained and rinsed
  • 1/4 cup parsley, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Polenta (optional)

Directions

  1. Heat oil in a large, lidded nonstick skillet on medium heat. Add onion and saute for 5 minutes. Add garlic, eggplant and red pepper; cover and cook for 10 minutes. Mix in tomatoes, zucchini and thyme, cover again and cook for 12 minutes.
  2. Stir in beans, parsley, salt and pepper, and heat through. For a heartier meal, serve with polenta.

Nutrition Information for Quick Ratatouille

Servings Per Recipe: 4
PER SERVING: 229 cal., 8 g total fat (1 g sat. fat), 229 mg sodium, 35 g carb. (11 g fiber), 8 g pro.

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