Rapid ratatouille
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Yellow onions; sliced |
| 2 | Cloves garlic; crushed or minced | |
| 2 | tablespoons | Extra virgin olive oil |
| 1½ | cup | Cubed red or green bell pepper; or a combination |
| 1½ | cup | Sliced mushrooms |
| 1 | medium | Zucchini; cubed |
| 1 | small | Eggplant; cubed |
| Salt and pepper to taste | ||
Directions
1. In a large skillet with lid, saut onions and garlic in oil over medium-high heat until onions begin to soften, about 3 minutes. 2. Reduce heat to medium. Add pepper, mushrooms, and zucchini. Saut another 5 minutes, until mushrooms and zucchini begin to release juices. Stir in eggplant, reduce heat to medium-low, cover, and cook for 5 minutes, stirring occasionally. 4. Remove lid and reduce heat to medium-low. Cook, uncovered, until vegetables are quite soft, 15 to 20 minutes. (Stir occasionally; if vegetables begin to stick, add a little water.) This is a wonderful concoction from the south of France, where olive oil, baby zucchini, eggplant, and garlic are used in abundance. Traditionally, this dish is simmered over very low heat for a long time, hut this quicker method is great for people on the go. I like to serve it over basmati rice, or mixed with pasta, or to top a baked potato. Chopped basil or oregano give it a classic Mediterranean touch. For a creamy version, stir in ⅔ cup sour cream just before serving.
PER SERVING: 142 CAL (46% from fat), 3g, 7g FAT, lag CARB, 275mg. SOD, 0mg.
CHOL, 4.7g FIBER
MC-Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@...> on Apr 16, 1999.
Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.