Low-Fat Ratatouille
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- A 1-pound eggplant, sliced ½-inch thick
- 1tablespoon extra-virgin olive oil, or more, to taste
- 1large onion, chopped
- 1sweet red pepper, seeded and diced
- 4large cloves garlic, minced
- 2medium-size zucchini, diced
- 3medium-large ripe tomatoes, peeled, seeded, juiced and diced
- 2large sprigs fresh thyme
- ¼cup slivered basil leaves
- Salt and freshly ground black pepper
- 2tablespoons red wine vinegar
Nutritional analysis per serving (6 servings)
83 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 3 grams protein; 607 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
- Step 2
Heat one tablespoon of oil in a heavy skillet. Add the onion, red pepper and garlic and saute over low heat until these vegetables are tender. Add the zucchini and tomatoes, increase the heat to medium-high and continue cooking the mixture, stirring it from time to time, until the zucchini has wilted. Stir in the diced eggplant.
- Step 3
Add the thyme, basil, salt and pepper and vinegar. Cook a few minutes longer until the ingredients are nicely combined. At this point additional olive oil can be added to taste.
- Step 4
Serve the ratatouille hot or at room temperature.
Private Notes
Comments
Vegetable flavors really come through. Minimal oil is enough.
Easy to prepare ratatouille.
Just a personal preference, but I didn't like the uniformity of the vegetables. When I make this recipe again, I will cut the zucchini in rounds and have some larger pieces of onion.
My goal was to find/cook low fat recipes. But how to make delicious ratatouille without the oil soaked eggplant? Broil it - problem solved! I did not miss the oil Delish! Will be using for omelet filling, pasta, etc.
I had some fennel, so I sauteed it with the onions and peppers. I should have broiled the eggplant a bit longer. Delicious way to cook eggplant without oil!
Made this almost exactly as written, with the exception that I added chopped parsley with the basil & thyme and then sprinkled some over the finished dish. Also used an excellent Spanish olive oil and some 25 year balsamic vinegar to finish. Would recommend adding salt & pepper at every stage to ensure sufficient seasoning. Start (chopping) to finish it took a little over an hour, and was totally worth it! Served with garlic bread for a great vegetarian meal, will definitely make again!
Advertisement