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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Ratatouille

Source: dLife

Delicious stew of vegetables that can be served hot on a baked potato or cold with crusty bread.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	88.9

Total Carbs	18.2 g

Dietary Fiber	6.7 g

Sugars	10.0 g

Total Fat	1.5 g

Saturated Fat	0.2 g

Unsaturated Fat	0.3 g

Potassium	737.9 mg

Protein	3.6 g

Sodium	213.2 mg

Dietary Exchanges 1.5 Fat, 3.1 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each Eggplant, fresh, whole, peeled 1.0
1 tsp olive oil 2.0
2 each medium onions 4.0
4 each medium zucchini 2.0
2 each medium bell peppers 2.0
2 each large tomato 1.0
1 tbsp fresh thyme 1.0
1 tbsp oregano leaves 1.0
1 tbsp fresh basil 2.0
2 each medium garlic cloves 0.5
0 1/2 tsp salt 1.0
1 pinch black pepper

Directions

Remove the peel of the eggplant, unless it is very young.
Over medium-high heat, heat a large, heavy nonstick skillet, then pour the oil in the skillet and swirl to coat the bottom.
Cook the onions for 2 to 3 minutes, or until tender.
Stir in the remaining ingredients, including the eggplant.
Reduce the heat and simmer, covered, for 30 to 45 minutes, or until the vegetables are thoroughly cooked, stirring occasionally.
Cook, uncovered, for 5 minutes to reduce the liquid.