ratatouilleRatatouille

Collection of Atkins Diet Recipe

Ratatouille (12 servings : 1/2-cup servings)

Ratatouille Ingredients

  • 4 1/2 tablespoons olive oil

  • 3 medium zucchini, unpeeled, quartered, cut into 1 inch lenghts

  • 1/2 medium eggplan, unpeeled, cut into 1 1/2 inches cubes

  • salt and pepper to taste

  • 2 medium onion chopped

  • 5 clove garlic finely minced

  • 2 green pepper chopped

  • 1 8 ounces can tomato sauce

  • 1/2 teaspoon thyme

  • 1 tablespoon basil

  • 1/4 cup finely chopped parsley

  • lemon wedges

Ratatouille Preparation Method :

Heat 21/2 tablespoon olive oil in large skillet, add zucchini, eggplant, and salt and pepper to taste.  Cooked stirring occationally for 10 minutes.

Heat 2 remaining tablespoon olive oil in another skillet.  Add onions, garlic, and pepper, and cooked until lightly browned.  Add tomato sauce and simmer, stirring occasionally for about 10 minutes.

Add zucchini and eggplant mixtures, then thyme, basil and parsley.  Pour in casserole, cover and bake in 350 oven for about 20 minutes, or until vegetables are tender.  Serve and enjoy your ratatouille.  You can also serve your ratatouille cold with lemon wedges.

Slice eggplant in half.  Scoop out pulp, chopped it and set aside.  Reserve shells.  Sauté  onion in butter until golden.  Add eggplant pulp and continue to sauté for about 5 more minutes.  Transfer mixture to bowl and left cool.

Add cheese to mixture, and beat in egg and parsley.  Sprinkle on salt.  Stuff mixture back into eggplant shells.

Bake in preheated oven for 40 minutes and your stuff eggplant is ready to serve.

Carbohydrate per serving of ratatouille : 3.5g

 

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