Ratatouille

Adapted from Moosewood

• 2 tbs olive oil
• 1 med onion, chopped
• 1 red bell pepper
• 2 med zucchini, cubed
• 1 sm eggplant, cubed
• 4 cloves garlic, crushed
• 1 can diced italian stewed tomatoes
• 1 bay leaf*
• 1 tsp basil
• 1 tsp marjoram
• 1/2 tsp oregano
• 1 dash rosemary, ground
• 3 tbs unsweetened cranberry juice (or burgundy or dry red wine)
• 2 tsp salt
• to taste black pepper
• parsley, freshly chopped

Heat olive oil in large, heavy cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine and tomatoes. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper. Mix well. Continue to stew until all vegetables are tender.

Just before serving, mix in the fresh parsley.

Serve on a bed of rice, or in a bowl, accompanied by some good french bread. Top with grated cheese and chopped black olives.

• Note: You can use fresh herbs by increasing each teaspoon to a tablespoon. If using fresh herbs, add them at the same time as the zucchini and peppers.

Nutritional Information

Servings Per Recipe: 4

8% of calories from protein
47% of calories from carbs
41% of calories from fat

Calories	153.10
Total Fat	7.54 g
Saturated Fat	1.09 g
Polyunsaturated Fat	0.87 g
Monounsaturated Fat	5.44 g
Omega-3	0.09 g
Omega-6	0.14 g
Cholesterol	0.00
Sodium	1435.75 mg
Potassium	553.36 mg
Total Carbohydrate	19.65 g
Dietary Fiber	6.77 g
Sugars	9.19 g
Protein	3.49 g
Vitamin A	35 %
Vitamin C	147 %
Calcium	7 %
Iron	10 %
Vitamin D	0 %
Vitamin E	4 %
Vitamin K	21 %
Thiamin	7 %
Riboflavin	10 %
Niacin	7 %
Vitamin B6	20 %
Folate	14 %
Vitamin B12	0 %
Biotin	0 %
Pantothenic Acid	6 %
Phosphorus	7 %
Iodine	0 %
Magnesium	9 %
Zinc	4 %
Selenium	2 %
Copper	8 %
Manganese	29 %
Chromium	0 %
Molybdenum	0 %
Chloride	0 %