Name: Ratatouille Stew
Total time: 35 min
Ingredients: 1 medium yellow or orange sweet pepper, chopped (3/4 cup); ½ of a medium sweet onion, chopped; 2 teaspoons olive oil; 4 cloves garlic, minced; 2 cups coarsely chopped unpeeled eggplant; 1 small zucchini, halved lengthwise and cut into 1/2-inch thick slices; 1 cup lower-sodium vegetable broth; ⅛ teaspoon black pepper; 4 medium roma tomatoes, coarsely chopped; ¼ cup snipped fresh basil; 3 tablespoons coarsely shredded Parmesan cheese; 1 tablespoon pine nuts, toasted; Small fresh basil leaves

Directions

Step 1

In a large saucepan cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add garlic; cook and stir for 1 minute. Add eggplant, zucchini, broth and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are just tender.

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Step 2

Meanwhile, place half of the chopped tomatoes in a blender; cover and blend until smooth. Add blended tomatoes and remaining chopped tomatoes to the eggplant mixture. Cook, covered, for 3 to 4 minutes more or until chopped tomatoes are just softened.
Step 3

Stir in snipped basil just before serving. To serve, ladle stew into shallow bowls. Sprinkle with cheese, pine nuts and small basil leaves.

Nutrition Facts

Serving Size: 1 cup

Per Serving:

108 calories; protein 4g; carbohydrates 13g; dietary fiber 4g; sugars 6g; fat 5g; saturated fat 1g; cholesterol 3mg; sodium 205mg.

Exchanges:

2 vegetable, 1 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts