One-Pan Ratatouille
NOTES: This easy vegetable stew makes a great main dish when served over pasta, or a grain. You can also serve it as a side dish with grilled burgers or chicken.
3 tablespoons olive oil
1 onion (8 oz.), peeled and diced (1/2 in.)
2 cloves garlic, peeled and minced
2 cans (14 1/2 oz. each) diced tomatoes
8 ounces Asian eggplant, rinsed and diced (3/4 in.)
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
3/4 cup chopped fresh basil leaves
1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
4. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
Yield: MAKES: 4 servings
CALORIES 215 (46% from fat); FAT 11g (sat 1.5g); CHOLESTEROL 0.0mg; CARBOHYDRATE 28g; SODIUM 634mg; PROTEIN 5.6g; FIBER 6.4g
Sunset, OCTOBER 2004
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