- prep 25 min cook 35 min
- serves 6
This classic dish hails from Provence, a region in the south of France. Simmer lots of fresh vegetables in a splash of olive oil just long enough to bring out their natural flavors.
- 1 large eggplant (about 2 pounds)
- 1 teaspoon salt
- 1 small fennel bulb
- 4 teaspoons olive oil
- 2 medium yellow squash (8 ounces each), chopped
- 1 medium onion, cut into thin wedges
- 3 tablespoons reduced-sodium chicken broth
- 3 large garlic cloves, minced
- 1 can (28 ounces) no-salt-added whole tomatoes
- 2 tablespoons chopped fresh oregano
- 1 teaspoon chopped fresh rosemary, plus sprigs for garnish
- 1 green bell pepper, chopped
How to make it 60 minutes
Round Out the Meal
Saute lean lamb tenderloins and serve sliced over the ratatouille and garnish with light feta cheese. Serve fresh figs with balsamic syrup for dessert.
FACTOID:People living throughout the Mediterranean have a notably low occurrence of heart disease. Their diets are high in vegetables, fruits, and grains, and their main source of fat is olive oil. Olive oil contains heart-healthy monounsaturated fats, which can help reduce cholesterol levels in individuals whose diets are low in fat overall.
Healthy Cooking Tip
Eggplant is very porous and absorbs oil like a sponge, so it typically cooks in plenty of oil. To slash fat, cook the eggplant in a combination of chicken broth and olive oil — a chef’s trick that imparts flavor while reducing fat.
Nutritional Information(per serving)
- Calories: 132
- Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 698mg
- Carbs: 24g
- Protein: 4g
- Fiber: 8g
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