French Ratatouille

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 411g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the eggplant, zucchini, and bell pepper to the pot and cook until softened, about 10 minutes. Add the diced tomatoes, basil, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the vegetables are tender. Serve immediately.