|RATATOUILLE, 2014, JUDY BARNES BAKER|
Something magical happens when the ingredients for a ratatouille meld, proving once again that the whole is more than the sum of its parts.
2 small eggplants
2 small zucchini
1 green pepper, seeded
3 ripe, Roma tomatoes
6 tablespoons cooking fat, divided
1 medium onion, peeled and diced
2 garlic cloves, peeled and minced
1 bunch fresh basil (about 24 leaves), shredded
Coarse salt and freshly ground black pepper to taste
1/2 cup grated Gruyere cheese
Cut eggplants and zucchini into 1/2- x 1/2- x 2-inch sticks. Cut green pepper into 1/2- x 2-inch strips. Cut each tomato into 6 wedges.
In a large skillet, heat 3 tablespoons fat or oil on medium heat. Saute onion until golden. Add tomatoes and turn gently until heated through. Transfer onion and tomatoes to a large plate.
Heat remaining fat in same skillet and saute eggplant, zucchini, and pepper until softened, about 5 to 10 minutes. Transfer to dish with onions and tomatoes.
Add garlic and basil to skillet, stir, and then return remaining vegetables back to pan for a minute or two until heated through. Add salt and pepper, stir, and place ratatouille on serving plate. Top with Gruyere cheese. Let cool or serve warm.
Makes 6 large servings or 8 smaller ones.
Per each of 6 servings: Calories: 203; Protein: 4.8g; Fat: 16.8g; Fiber; 4.1; Carbs 10.4g; Net Carbs: 6.3g.
Recipe adapted from The Auberge of the Flowering Hearth by Roy Andres De Groot, 1996.
Pin It > http://www.pinterest.com/pin/105764291224784255/
(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com