Ingredients
2 tablespoons canola oil
1 yellow onion
sliced
3 garlic cloves
minced
2 bell peppers (green
red
or yellow)
1 eggplant (peeled and cut into 1 inch cubes)
1 can diced tomatoes
undrained
low-sodium (14.5 ounces)
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 cup chopped parsley
Steps
Wash hands with soap and water.
Heat oil in a large saucepan and sauté onion, garlic, bell peppers, and eggplant until tender, about 15 minutes.
Add tomatoes and basil, cook about 10 minutes. Add pepper and parsley before serving.
Serve hot. Cover and refrigerate within 2 hours.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 71 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 40 mg |
| Iron | 1 mg |
| Potassium | 357 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Ratatouille. Recipe source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.