I was looking for a ratatouille recipe for a current health coaching client and couldn’t find the one I invented several years ago.  That’s ok.  I think this recipe from Good Housekeeping is probably better.  It has only 180 calories, and I think it could actually be made even more diet-friendly by eliminating the sugar, or substituting Splenda for the real stuff.

Good Housekeeping Eggplant Ratatouille:

½ cup olive oil

1 large onion, diced

1 garlic clove, cut in half

1 medium eggplant, cut in 1 inch chunks

1 green or red pepper

3 medium zucchini, cut into 1 inch slices

½ cup water

2 tsp salt

1 tsp sugar (or sugar substitute)

2 tsp oregano leaves

2 large tomatoes, in wedges (or stewed tomato)

In 6 quart pan over medium heat cook onion and garlic in the heated olive oil. Cook until tender (10 min.) then discard the garlic.

Add eggplant, green pepper and cook 5 min., stirring frequently. Stir in zucchini, water, salt, oregano, and sugar and heat to boiling. Reduce heat to medium-low and cook 30 minutes stirring occasionally until veggies are tender.

Stir in tomato wedges (or stewed tomatoes) and heat through.

Serve hot, or cover and refrigerate and serve chilled later.

Enjoy!

Liz Nichols

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