Eggplant Ratatouille

Recipe: Nutrition
Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Low-Saturated Fat
Vegetarian / Meatless
Vegan
Weight Management
Dish type
Dinner
Serves
2
Ready in
25 minutes
Print

Ingredients

  • 1/2 medium onion, chopped
  • 1 fennel bulb, coarsely chopped
  • 1 small zucchini, chopped
  • 1/2 red bell pepper, seeded and diced
  • 2 cups peeled and cubed eggplant
  • 1 can no-salt-added diced tomatoes, undrained
  • 1 tsp. dried Italian seasoning
  • 1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 tbsp. chopped fresh basil
  • Cooked polenta (optional)
  • Asiago cheese, grated (optional)

Directions

Prep Time
10 minutes
Cook Time
15 minutes
Ready in
25 minutes
  1. Coat a large skillet with nonstick cooking spray. Place over medium-high heat. Add onion, fennel, zucchini and bell pepper; sauté 5 to 7 minutes or until tender.
  2. Add eggplant, tomatoes, Italian seasoning, salt and pepper; bring to boiling. Reduce heat; cover and simmer 10 minutes, stirring often. Add basil and stir. Serve immediately over polenta and top with grated cheese, if desired.

Nutritional Information

Serving Size
1
Per Serving
Calories 120, Calories Fat , Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 589mg, Carbohydrate 28g, Protein 5g
Serving Size1
Calories120
Total Fat0g
Total Fat (extra)1
Saturated Fat0g
Cholesterol0mg
Sodium589mg
Sodium (extra)25
Potassium1314mg
Carbohydrate28g
Carbohydrate (extra)9
Fiber9g
Fiber (extra)37
Protein5g
Omega30g
Vitamin C58mg
Vitamin C (extra)98
Iron2mg
Iron (extra)16