![Ratatouille With Eggplant, Tomatoes, and Herbs](https://img.gluten.ai/recipe-images/a697655e77c9a910ec868229c7fc4a5929435de52796476b9f90e2185a3081db.jpg)
lunch•main dish•breakfast•side dish•dinner
Ratatouille With Eggplant, Tomatoes, and Herbs
For Polycystic Ovary Syndrome Pcos
Low Glycemic
152 kcal
6 gfat
26 gcarbs
4 gprotein
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic (crushed and minced)
- 1 large yellow onion (trimmed, quartered, and thinly sliced)
- 1 small eggplant (washed, trimmed, and cubed)
- 2 green bell peppers (washed, trimmed, and coarsely chopped)
- 4 large tomatoes (washed and coarsely chopped, or 2 (14.5-ounce) cans diced tomatoes)
- 3 to 4 small zucchini (washed, trimmed, and cut into 1/4-inch slices)
- 1 medium bay leaf
- 1 teaspoon dried leaf basil
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon dried leaf thyme
- 2 tablespoons chopped fresh parsley
Preparation
- 1
Step 1
Gather the ingredients. - 2
Step 2
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. - 3
Step 3
Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. - 4
Step 4
Add eggplant and stir until coated with oil. Add peppers and stir to combine. - 5
Step 5
Cover and cook for 10 minutes, stirring occasionally to keep the vegetables from sticking. - 6
Step 6
Add tomatoes, zucchini, bay leaf, and herbs, and mix well. - 7
Step 7
Cover and cook over low heat about 15 minutes, or until the eggplant is tender but not too soft. - 8
Step 8
Serve hot as a side dish or vegetarian/vegan main course and enjoy. Bon appetit!
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