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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

Vegetable Ratatouille

Source: dLife

A traditional French vegetable stew.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	86.5

Total Carbs	17.9 g

Dietary Fiber	6.3 g

Sugars	9.2 g

Total Fat	1.1 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	573.1 mg

Protein	3.2 g

Sodium	35.2 mg

Dietary Exchanges 1.1 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 olive oil cooking spray 2.0
2 each medium onions 0.5
0 1/2 each large green bell peppers 4.0
4 each medium garlic cloves 3.0
3 each fresh tomatoes 1.0
1 pinch salt 1.0
1 pinch black pepper 1.0
1 each whole eggplant 3.0
3 each medium zucchini 3.0
3 tbsp chopped parsley 1.5
1 1/2 tsp ground oregano 1.0
1 tsp marjoram, leaves, ground 0.5
0 1/2 tsp ground thyme 0.5
0 1/2 tsp savory, leaves, ground

Directions

Preheat oven to 400°F.
Coat large skillet with cooking spray, heat over medium. Add onions, peppers, and garlic. Cook 5 minutes.
Mix in tomatoes, cover, and cook 5 minutes. Uncover and cook 5 minutes until most of the liquid is absorbed. Sprinkle with salt and pepper. Transfer mixture to bowl and set aside.
Slice eggplant into 3" x 1/2" strips. Combine eggplant and zucchini in a frying pan and coat with cooking spray.
Recoat skillet with cooking spray. Add eggplant and zucchini. Cook over medium heat, stirring frequently until golden. Sprinkle with salt and pepper.
Spoon half the eggplant mixture into a 1-1/2 quart casserole dish.
Top with 1/4 of the oregano, marjoram, thyme, and savory.
Spoon half of onion mixture overtop and season with 1/4 of the herbs.
Continue layering until all eggplant, onion, and herbs are used.
Bake for 15 to 20 minutes, until heated thoroughly.