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Ratatouille with Sweet Peppers

This is a great side dish that’s low in calories and manages to pack in lots of vegetables. Maybe the best thing about it is that you make it ahead, so on the day you serve it all you have to do is warm it up.

1 small eggplant, thinly sliced
olive oil spray
1 medium green summer squash, thinly sliced
1 medium yellow summer squash, thinly sliced
1 large sweet onion, halved and thinly sliced
3 fresh garlic cloves, chopped
1 large red bell pepper, roasted and peeled
1 large yellow bell pepper, roasted, seeded, and cut into ¼-inch strips
2 tablespoons chopped fresh basil, or 1 ½ half teaspoon dried
Pinch of cayenne pepper (optional)
2 tablespoons tomato paste
Salt and ground black pepper
1 cup grape tomatoes, seeded and cut in ¼-inch strips


  1. Place eggplant in a bowl. Spray lightly with olive oil spray, tossing to coat evenly. In another bowl, do the same with the squash. Set them within hand’s reach near the stove
  2. Coat a large pot with the spray. Heat over medium-high heat. Add and sauté eggplant until lightly browned, turning the slices often, about 4 minutes. Transfer to a plate.
  3. Add onions to the pot. Coat with cooking spray. Cook one minute, stirring occasionally. Mix in garlic and cook, stirring, until onions start to color, about 1 minute.
  4. Add squash, peppers, eggplant, basil and cayenne pepper. Mix in tomato paste. Cover and cook over medium heat 5 minutes. Uncover and cook 15 minutes, stirring occasionally. Season to taste with salt and pepper. Add tomatoes and cook 3 minutes. Transfer to a large container with a lid and allow to cool to room temperature.
  5. Refrigerate up to 3 days. It tastes best when cooked the day before serving.

Makes 8 servings.

Per Serving: 32 calories, 1 g protein, 7 g carbohydrate, 0 g fat, 1 g fiber, 36 mg sodium.

Diabetic exchanges: 1½ vegetables

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