Quick Ratatouille
INGRÉDIENTS
- 2 Tbsp canola oil 30 mL
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1 medium eggplant, large-diced
- 1 red pepper, chopped coarsely
- 3 cups tomatoes, chopped 750 mL
- 2 small zucchini, halved and sliced
- 1 tsp ground thyme 5 mL
- 2 Tbsp tomato paste 30 mL
- 1 tsp ground oregano 5 mL
- 1 tsp dried basil 5 mL
- 1 tsp granulated sugar 5 mL
- 1/2 tsp salt 2 mL
PRÉPARATION
- 1. In large skillet, heat canola oil over moderate heat.
- 2. Add onion and garlic, sauté until tender, about 3 minutes. Add eggplant, red pepper, tomatoes and zucchini; sauté about 3 more minutes. Stir in thyme, tomato paste, oregano, basil, sugar and salt. Simmer until vegetables are tender-crisp, about 15 minutes. Serve with crusty whole grain breads or over choice of whole wheat pasta or rice.
RENDEMENT
6 servings
PORTION
1 cup (250 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 110 |
| Lipides | 5 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 16 g |
| Fibres | 6 g |
| Protéines | 3 g |
| Sodium | 210 mg |
