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Ratatouille

Servings = 4 | Serving size =about 2 cups

This recipe can be multiplied by 2.

Leftovers are great – even better the second day. Reheat first and then top with the cheese.

Serve with 2 ounces of sourdough bread.

2 lbs	eggplant (cut into 1 inch cubes)
2 Tbsp	salt
1 Tbsp	extra virgin olive oil
4 cloves	garlic (minced)
2 medium	white onions (large dice)
2	green bell peppers (cut into 1 inch square)
3 medium	zucchini (sliced thin lengthwise)
1 28 ounce can	whole peeled tomatoes (drained, seeded, chopped)
2 Tbsp	tomato paste
1/4 cup	red wine
1/2 tsp	salt
1 Tbsp	fresh oregano (minced)
1 Tbsp	fresh thyme (minced)
1 ounces	fresh tarragon (minced)
2 Tbsp	fresh basil (chiffonade)
4 ounces	fresh mozzarella (small dice)
2 ounces	Parmigiano-Reggiano (grated)

Place the eggplant in a large bowl and toss together with the 2 Tbsp. salt. Let sit for 30 minutes and then drain liquid from the bowl. Rinse the eggplant thoroughly in cold water and pat dry.

Heat the olive oil in a large stock pot over medium heat.

Add the garlic and sauté for about a minute. Then add the onions, cooking until they are translucent. Stir frequently so they won’t brown.

Reduce the heat to low and add the peppers and zucchini and toss together for 7 - 10 minutes.

Add the tomatoes, eggplant, wine and tomato paste and toss together for 1 minute. Cook over medium heat until the peppers begin to turn slightly soft. This should take about 20 minutes.

Add the oregano, thyme, tarragon, basil and 1/2 tsp. salt. Stir and continue to cook over medium heat, but do not allow the vegetables to become mushy.

To serve, set the oven on broil. Divide the ratatouille into 4 bowls and cover each with 1 ounce of mozzarella and 1/2 ounce of parmesan. Pass under hot broiler until the cheese is melted and slightly brown. Serve immediately.

Nutrition Facts

Serving size: about 2 cups | Servings 4

Calories 368 | Calories from Fat 128

Amount Per Serving (% Daily Value)

Total Fat 15g (23%) | Saturated Fat 7g (34%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 32 mg (11 %) | Sodium 821 mg (34 %)

Total Carbohydrates 45g (15%) | Sugars 22g

Dietary Fiber 16g (62%) | Protein 20g

Vitamin A 31% | Vitamin C 219 % | Calcium 50% | Iron 32%

Vitamin K 44 mcg  | Potassium  1874 mg | Magnesium  125 mg