Ratatouille
This vegetable’s main virtue: robust flavor and super satisfaction for very few calories and no fat—a boon to any heart-healthy diet.
- 1 unpeeled eggplant, chopped
- 1 cup chopped bell peppers
- 1 cup chopped tomatoes
- 1 cup chopped summer squash
- 1 chopped onion
- 2 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
In a large saucepan, sauté eggplant, peppers, tomatoes, squash and onion in olive oil until they begin to release their own juices. Add the herbs, salt and pepper to taste, cover the pan and simmer about 20 minutes, or until tender. Enjoy ratatouille as a warm or cold side dish, toss with pasta or puree for soup.