Easy Ratatouille

4 servings

Per serving(369g): 168 Calories, 9g Fat, 19g Carbs, 8g Fiber, 7g Protein









Ingredients:

1 large eggplant
2 Tbls extra virgin olive oil
Salt and freshly ground black pepper
1 medium zucchini, roughly chopped
1 medium onion, roughly chopped
1 bell pepper
8 oz mushrooms
1 tablespoon fresh thyme leaves, chopped
1 tablespoon minced garlic
2 medium tomatoes (or 3 canned plum tomatoes, drained), roughly chopped
1/4 cup minced fresh parsley or basil leaves, for garnish.
1/4 cup Fresh grated parmesan cheese

Directions:

1.Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse, drain and pat dry.2. Put the oil in large skillet and turn heat to medium. Add onion, garlic, salt and pepper sautee for 5 min or until tender. Add the eggplant, cook, stirring occasionally, until soft and golden, 15 minutes. 3. Add zucchini, bell pepper, mushrooms and thyme cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat, taste and adjust the seasoning if necessary, garnish with the herb and parmesan cheese, and serve.