RATATOUILLE

8 3/4-cup servings
Hands-on time: 25 minutes
Total preparation time: 50 minutes

• 1 medium eggplant, cut in 1” cubes
• 1 medium onion, chopped
• 1 large tomato, cut in 1/2-inch pieces (or 14 oz canned diced tomatoes)
• 1 small zucchini, chopped in 1/2-inch pieces
• 4 garlic cloves, sliced thinly
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

OPTIONAL

• 1/2 cup black olives (Kalamata if available), pits removed and halved
• 8 ounces fresh mushrooms, quartered
• 1/2 red or green pepper, chopped
• Parmesan cheese (fresh if available)

Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally. Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Add balsamic vinegar, stirring to distribute. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.

NUTRITION ESTIMATE (Without optional ingredients) Per Serving: 30Cal; 1g Protein; 0g Tot Fat; 0g Sat Fat; 7g Carb; 2g Fiber; 5mg Sodium; 0mg Cholesterol: Weight Watchers 0 points
(With optional ingredients) Per Serving: 58 Cal; 3g Protein; 2g Tot Fat; 0g Sat Fat; 10g Carb; 3g Fiber; 148mg Sodium; 1mg Cholesterol;