Ratatouille with Cinnamon Basil
Yield
4 servingsPrep
20 minCook
25 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
eggplant
|
*
|
| 6 | tablespoons |
lemon juice
|
|
| 1 | medium |
onions
sliced |
|
| 1 | cloves |
garlic
peeled and minced |
|
| ¼ | cup |
olive oil
|
|
| 1 | medium |
zucchini
coarsely chopped |
|
| 2 | tablespoons |
cinnamon basil
fresh, chopped |
* |
| 2 | tablespoons |
basil
sweet, fresh, chopped |
|
| 5 | each |
tomatoes
plum |
|
| 1 | each |
sweet red bell peppers
red, chopped |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
eggplant
|
*
|
| 9E+1 | ml |
lemon juice
|
|
| 1 | medium |
onions
sliced |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 59 | ml |
olive oil
|
|
| 1 | medium |
zucchini
coarsely chopped |
|
| 3E+1 | ml |
cinnamon basil
fresh, chopped |
* |
| 3E+1 | ml |
basil
sweet, fresh, chopped |
|
| 5 | each |
tomatoes
plum |
|
| 1 | each |
sweet red bell peppers
red, chopped |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
Directions
Cut a ½ inch slice along length of each eggplant.
If using round variety, remove about one inch of the top.
Carefully scoop out flesh, leaving ½ inch thick walls.
Chop eggplant flesh, place in a medium sized bowl, and toss with 1 tablespoon of lemon juice. Set aside.
Using another tablespoon of lemon juice, brush inside of each eggplant shell.
In a skillet over medium heat, sauté the onions and garlic in oil.
Add chopped eggplants, zucchini and basil.
Cook, stirring, until eggplants are tender.
Add tomatoes and peppers to mixture; cook for 10 minutes.
Remove from heat. Stir in parsley and remaining lemon juice.
Divide ratatouille among eggplant shells. Cool and serve at room temperature.
