Quickie Ratatouille

Ingredients

8 scallions, chopped

6-8 Tbsp chopped fresh basil

1 medium fresh chili pepper, deseeded and chopped

⅓ cup olive oil

2 cups diced zucchini

8 large tomatoes, chopped

1 cup diced bell pepper

6 large cloves garlic, chopped

2 cups diced eggplant

Salt and pepper, to taste

Directions

1. Heat 3 tablespoons olive oil in a large sauté pan over medium heat. Add the scallions, garlic and chili pepper and cook, stirring frequently, for one minute.

2.  Add the eggplant and bell pepper and cook, stirring often, for 4-5 minutes or until the vegetables have softened. Pour in the remaining olive oil and add the zucchini (add more olive oil if the vegetables start to stick to the bottom of the pan). Cook for 3-4 minutes, stirring frequently. 

3. Add the tomatoes and basil and cook, stirring frequently, for 12-15 minutes or until the vegetables are soft and there is little liquid left in the pan. Season to taste with salt and pepper.

Nutritional information:

8 Servings

Serving Size: 1/8 Serving

Calories: 138 kcals

Total Fat: 9.6g

Saturated Fat: 1.4g

Cholesterol: 0mg

Sodium: 15.9mg

Total Carbohydrate: 12.8g

Protein: 2.9g

Fiber: 4.1g