Garden Ratatouille


2 tablespoons canola oil or olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 medium eggplant, peeled and cut into 1/2-inch cubes

2 green bell peppers, seeded and chopped

3 summer squash (zucchini, crookneck, or any combination), sliced

3 medium tomatoes, chopped

1 tablespoon basil, fresh, chopped (or 1 teaspoon basil, dried)

dash of Cayenne pepper (optional)

  1. Wash and prepare vegetables and basil (if using fresh). 
  2. Heat oil in a large skillet and cook onions and garlic until soft. 
  3. Add eggplant, bell peppers, and squash. Cook for 5 minutes. 
  4. Add tomatoes and spices. Cover and cook over low heat for 5-10 minutes.

Adapted from Morten's Recipe Collection.

  • Serve over pasta as a main dish or as a side vegetable with chicken, fish, or meat. 
  • A good source of vitamins A and C. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 60

Fruits and Vegetables: 1 cup

Fat: 3 g

Fiber: 2 g

Sodium: 5 mg

This material was developed by the UMass Extension Nutrition Education Program.

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