Fresh Summer Ratatouille
- Yield: 8 servings
- Prep: 10 mins
- Cook: 30 mins
Ingredients
- 1medium fennel bulb, with stems and leaves
- 3tablespoons olive oil
- 1large sweet onion, cut into thin wedges
- 1/2teaspoon fennel seeds
- 1 1/2pounds eggplant, peeled and cut into large cubes
- 1large orange bell pepper, cut into 1-inch pieces
- 2-- zucchini, cut in half lengthwise and sliced
- 4cloves garlic, chopped
- 2large tomatoes, cut into wedges
- 1/4cup dry red wine
- 1/2teaspoon kosher salt
- 1/2cup coarsely chopped fresh basil
- 1/4teaspoon coarsely ground black pepper
- -- Shaved Parmigiano Reggiano cheese (optional)
Instructions
- Trim fronds off fennel and cut off all but 3-inches of stalks. Peel bulb and cut with remaining stalks into irregular pieces.
- Heat oil in a large nonstick skillet over medium-high heat. Add fennel and onion; cook and stir until onion is lightly browned.
- Add fennel seeds, eggplant and bell pepper; cook about 10 minutes, stirring occasionally.
- Add zucchini and garlic; cook, stirring, about 5 minutes. Stir in tomatoes, wine and salt. Cover and reduce heat; simmer until tomatoes just begin to break up, stirring occasionally, 10 to 15 minutes.
- Stir in basil and black pepper. Top with Parmigiano Reggiano cheese, if using.
Recipe by David Feder.
Nutritional Info *per serving
- Calories 120
- Glycemic Load 0
- Fat 6g
- Saturated Fat 1g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 3.5g
- Cholesterol 0mg
- Sodium 140mg
- Potassium 560mg
- Carbohydrate 16g
- Fiber 5g
- Sugars 6g
- Protein 3g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 110%
- Calcium 4%
- Iron 6%