Spiced Ratatouille - 0 pts

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Spiced Ratatouille - 0 pts

2 tsp. sweet paprika

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

2 medium zucchini, 3/4 lb., cut into 1/2-inch slices

1 small eggplant, 3/4 lb., cut in 1-inch cubes*

1 large red bell pepper, seeded and diced

1 large red onion, diced

2-3 large garlic cloves, minced

1 Tbsp. fresh lemon juice

2 tsp. dried basil

Salt and freshly ground black pepper, to taste

 

In a deep, medium skillet over medium heat, toast the

paprika, cinnamon and ginger about 1 minute or until

fragrant, stirring constantly with a wooden spoon. Add

the zucchini, eggplant, pepper, onion and garlic. Pour

in 3/4 cup water. Add the lemon juice. Cover and bring

the liquid to a boil. Reduce the heat and simmer until

the vegetables are tender, about 15 minutes.

 

Add the basil. Season to taste with salt and pepper.

Cook until the eggplant is very soft and the stew is

thick, about 10 to 15 minutes, stirring occasionally.

Remove the cover during cooking if there seems to be

too much liquid. Serve at room temperature or slightly

chilled. Store tightly covered in a refrigerator for

4-5 days.

 

Makes 6 servings.

 

Source: American Institute Cancer Research

Formatted by Chupa Babi in MC: 06.12.07

 

Per serving: 46 calories, 0 g. total fat (0 g.

saturated fat), 10 g. carbohydrate, 2 g. protein, 3 g.

dietary fiber, 10 mg. sodium.

 

*Eggplant may be used with or without peel.

 

This southern French dish is tough to pronounce

(ra-tuh-TOO-ee) and even tougher to resist. Typically

ratatouille combines eggplant, tomatoes, onions, bell

peppers, zucchini, garlic and herbs stewed together.

This ratatouille is spiced with cinnamon, paprika and

basil, among other seasonings.

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