Garden Ratatouille

Summertime is the best and easiest time to get fresh  vegetables in your diet.  Skip high-fat eggplant parmesan and go for this instead.  You can make this all summer with local eggplant and  zucchini and rosemary out of your own garden if you have it!

Garden Ratatouille
Recipe by Susan Greeley, MS, RD

1 medium eggplant, sliced

3 Tbsp. olive oil

2 zucchini (summer squash), cut in small chunks

1 large red onion, sliced

1 (28-oz) can low-sodium crushed (or diced) tomatoes

2 large sprigs fresh rosemary

1 tsp. salt

Pepper to taste

Fresh Parmesan cheese

 

  1. Place sliced eggplant in a colander and sprinkle with salt. Allow to sit about 10 minutes, then rinse and pat dry.  Cut each eggplant slice into fours.
  2. Put olive oil in a large, deep heavy skillet and heat over medium heat.
  3. Add zucchini, onion and eggplant and stir while cooking until all begin to soften, about 5 minutes.
  4. Pour in the crushed tomatoes and reduce to a simmer.
  5. Add the rosemary, salt & pepper. Cover and let simmer about 45 minutes.
  6. Remove the rosemary and serve hot with 1 Tbsp fresh Parmesan cheese per serving .

Nutrition Info: Per 1 cup serving with 1 Tbsp Parmesan cheese
100 calories, 3g Protein, 8g Carb, 6g Fat, 1g Sat Fat, 320mg Sodium, 3g Fiber

Menu suggestion: Serve with 1 cup brown rice, 3-4 ounces grilled chicken or shrimp and a large spinach, arugula or other green salad.

About Susan Greeley
Helping others achieve optimal health through good nutrition and lifestyle, Susan Greeley promotes wellness through diets rich in healthy, wholesome foods. She counsels clients in her own private nutrition practice and works as the staff nutritionist for a YMCA.

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