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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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