Ratatouille

8 Servings

1 eggplant, peeled and diced
1/4 teaspoon salt
1 tablespoon olive oil
2 tablespoons minced garlic
1 onion, finely chopped
1 red bell pepper, cut in thin strips
2 tablespoons oregano, crushed
1/2 tablespoon dill weed
2 tablespoons fennel seeds
freshly ground black pepper
4 tomatoes, peeled, seeded and chopped
2 zucchini, sliced
2 tablespoons minced parsley
1/4 cup lemon juice


Place eggplant in a colander and sprinkle with salt. Let rest 1 hour. Rinse well. Heat oil in a large skillet over medium-high heat. Add garlic, onion and bell pepper. Sauté until tender-crisp. Add oregano, dill, fennel and pepper and stir to blend well. Reduce heat. Add tomatoes and simmer 4 to 5 minutes. Add eggplant and zucchini. Cover and cook 20 minutes. Add parsley and lemon juice and stir to mix well. Serve immediately for a hot side dish. Or cover, refrigerate and serve cold.

Amount Per Serving
Calories 90 Calories from Fat 24
Percent Total Calories From:
Fat 27% Protein 12% Carb. 61%

Nutrient  Amount per  Serving   Value
                                     
Total Fat               3   g      4%
Saturated Fat           0   g      2%
Cholesterol             0   mg     0%
Sodium                 86   mg     4%
Total Carbohydrate     14   g      5%
Dietary Fiber           2   g      7%
Sugars                  0   g        
Protein                 3   g        

Vitamin A 25% Vitamin C 74% Calcium 0% Iron 12%