MyNetDiary
Simple Ratatouille
MyNetDiary

Simple Ratatouille

  • 15 min Prep
  • 30 min Cooking
  • 4 servings Total
  • 916g Weight
259 cals/
serving

10 ingredients

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2 eggplant, peeled (yield from 1-1/4 lb) Eggplant raw
...
1/3 cup Olive or extra virgin olive oil
...
1 cup, chopped Onions raw
...
1 cup, chopped Zucchini raw
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1 tablespoon Garlic raw
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1 tablespoon Thyme fresh or raw herb
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1 3/4 cup, chopped or sliced Tomatoes red raw
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1/4 tsp Salt table
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1/4 tsp Pepper black
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1/2 cup Parsley fresh or raw herb

8 steps

  • Cut peeled eggplant into 1-inch chunks.
  • Heat olive oil in a large skillet or Dutch oven on medium heat.
  • Add eggplant and saute for 20 minutes, stirring every few minutes.
  • Add onion and zucchini and saute for about 5 minutes.
  • Add garlic and thyme and cook for about 1 minute, stirring constantly to avoid burning the garlic.
  • Add sliced tomatoes and cook until the tomatoes are very soft – about 3-5 minutes.
  • Turn off heat, add salt and pepper, and stir to mix well.
  • Divide equally between 4 bowls and top with chopped fresh parsley (whichever type you prefer). Serve and enjoy!

Tips:
If you wish to use more salt but need to limit sodium intake, then try a reduced sodium salt product. Be aware that sea salt contains about the same amount of sodium as table salt.

If you do not have fresh thyme, then use about 1 tsp of dried thyme.