This dish, also commonly known as Ratatouille, is rich in vitamins A, C, E, K and folate, and is high in iron, manganese, magnesium and potassium. A single portion will provide you with almost 15g of fiber and and almost 8g of protein. It’ll be quite a generous portion, too, while being quite low in Calories. It makes for a very comforting meal.
After cooking, let it sit under the foil for another 30-40 minutes before serving to allow the flavors to blend. It’ll taste even better.
Tip: Fresh basil and parsley can be difficult to find on short notice. Fresh parsley can be frozen for up to 6 months and then used as needed. You can buy tomato paste that already contains basil.
2 bell peppers
3 small zucchinis
8 oz (220 ml) tomato sauce
2 garlic cloves
1 tablespoon fresh parsley (optional)
1 tablespoon fresh basil (optional)
1 tablespoon olive oil
2 teaspoons salt
¼ teaspoon black pepper
237 Calories per portion
1Cut the eggplant into bite-size pieces and transfer it into an oven-proof dish. Sprinkle with ½ teaspoon of salt and toss. Let it sit for 15 minutes. Once the salt draws the moisture out of the eggplant, remove the juices using a paper kitchen towel.
2Cut bell peppers and zucchini into bite-size pieces; dice the onions and crush the garlic. Combine with the eggplant.
3Add tomato sauce and parsley, drizzle with olive oil, season with salt and pepper. Cover with foil to prevent overdrying and bake in the oven at 392°F (200°C) for 45 minutes or until vegetables are cooked through. Serve hot.