Sunday, March 4, 2007


For lunch today we had some Tuscan-style white beans (recipe to follow) accompanied by this fat-free ratatouille - which is quick and easy and cooked on the stovetop.

You'll need -
2 onions, chopped
4 or 5 garlic cloves, finely chopped
1 large eggplant, diced
14-ounce can of tomatoes, with juice, crushed
1-1/2 tsp dried mixed herbs such as organo, thyme, basil, parsley
Several good turns of freshly ground black pepper
2 medium zucchini, sliced into half moons
1 large bell pepper (I like the red ones), diced
salt to taste

Cook the onion and garlic in a large pot in around 1/2 cup water on medium-high heat, until soft (maybe 5 minutes) then add the diced eggplant, tomatoes and herbs, salt and pepper and stir well. Reduce heat somewhat and let it cook covered (stir frequently, though, so it doesn't stick) for around 15 minutes or until the eggplant is soft.

Add the other ingredients and stir well, and cook for another 10 or 15 minutes, or until the zuccini is tender. Adjust seasonings and serve.

Serves 8.

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