Vegetable Ratatouille

This is a traditional French vegetable stew. Try to use fresh herbs if you have them, but this is traditionally a winter dish.

Ingredients

1 olive oil cooking spray
2 medium onions , sliced
½ large green bell peppers , sliced
4 medium garlic cloves , minced
3 fresh tomatoes , coarsely chopped
1 pinch salt
1 pinch black pepper
1 whole eggplant
3 medium zucchini , sliced
3 tbsp chopped parsley , minced
1 ½ tsp ground oregano

1 tsp ground marjoram

½ tsp ground thyme
½ tsp ground savory

Directions

1. Preheat oven to 400 degrees F.
2. Heat a cooking spray coated frying pan over medium heat. Cook onions, peppers, and garlic 5 minutes.
3. Mix in tomatoes, cover, and cook 5 minutes. Uncover and cook 5 minutes until most of the liquid is absorbed. Sprinkle with salt and pepper. Move mixture to a bowl and set aside.
4. Slice eggplant into 3 x ½ inch strips. Combine eggplant and zucchini in a frying pan and coat with cooking spray. Cook over medium heat, stirring frequently until golden.
5. Sprinkle with salt and pepper.
6. Spoon half the eggplant mixture into a 1 ½ quart casserole dish.
7. Top with ¼ of the oregano, marjoram, thyme, and savory.
8. Spoon half the onion mixture over top and season with ¼ of the herbs.
9. Keep layering until all eggplant, onion, and herbs are used.
10. Bake for 15 to 20 minutes, until heated through.

Additional Information

Prep Time: 20 minutes, Cook Time: 30 minutes, Total Carbs – 26.9g

Tagged as: Diabetic Recipe, vegetable ratatouille