Ratatouille
From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion
What goes in
- 14.8 mlvegetable oil
- 1yellow onion
- 4garlic
- 1eggplant
- 2zucchini
- 1red bell pepper
- 4.9 mldried basil
- 2½ mldried oregano
- 3½ cupscanned low-sodium tomatoes
- 1lemon (optional)
- ¼ cupfresh basil leaves (optional)
How to cook it
- Put the pot on the stove over medium-low heat and when it is hot, add the oil. Add the onion and garlic and cook until golden, about 10 minutes.
- Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.
- Add the tomatoes and cook, uncovered, for 20 minutes. Serve right away, garnished with lemon quarters and basil, or cover and refrigerate up to 3 days.
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