Summer Garden Ratatouille
This recipe, from the writers of Eat Well, Play More, uses all those vegetables that backyard gardeners end up with in abundance. It is hearty yet very low in calories and high in vitamins. Serve it over pasta or polenta or as a side dish to baked chicken parmesan.
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 small can tomato paste
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh oregano
- Salt & pepper to taste
- 2 large onions
- 2 bell peppers
- 2 small or one large eggplant
- 3-4 large tomatoes (or 6 roma tomatoes)
- 2 medium zucchini or yellow squash (or one of each)
- 2 small potatoes
- Grated Parmesan (optional)
- Peel and slice eggplant and place in salt water brine for at least half an hour.
- Slice all vegetables (slice potatoes as thin as you can).
- Mix olive oil (reserve 2 tablespoons), tomato paste, garlic, and spices.
The ratatouille can be cooked in the oven as a casserole or in a slow cooker:
Oven method: Preheat oven to 350 and coat large casserole with reserved olive oil. Layer sliced vegetables in casserole with potatoes on the bottom. Spread tomato paste mixture over top. Cook for 45 minutes to 1 hour or until all vegetables are tender. Serve with grated cheese.
Slow cooker method: Coat slow cooker with reserved olive oil. Layer all vegetables in slow cooker with potatoes on the bottom. Spread tomato paste mixture over top. Cook on low for 8 hours or on high for 3-4 hours until all vegetables are tender. Serve with grated cheese.
Makes 12 servings with 115 calories, 5 g fat, 121 mg sodium, 17 g carbs, 4 g fiber, 2 g sugars. It has no cholesterol, 605 mg potassium, and 70% RDA for vitamin C.