Healthy eating: Roaring fork ratatouille |

Healthy eating: Roaring fork ratatouille

Roaring fork ratatouille

Cooking spray

1 medium onion, chopped

4 cloves garlic, crushed

1 small eggplant, peeled and cubed

2 medium green bell peppers, cut into strips

1 cup tomato juice

3 tablespoons dry red wine

1 bay leaf

1 teaspoon dried whole basil

1 teaspoon dried whole marjoram

1/2 teaspoon dried whole oregano

1 teaspoon salt

1 medium zucchini, sliced

2 medium tomatoes, cut in chunks

1/2 cup water (if needed)

Coat a large Dutch oven with cooking spray. Add onion and garlic, and sauté until tender (about 5 minutes). Add eggplant, peppers, tomato juice, wine and seasonings; mix well. Cover and simmer until vegetables are tender (about 10 to 15 minutes). Add zucchini and tomatoes, cover and simmer 10 more minutes or until all vegetables are tender (add water as needed.) Serve as a hearty vegetable stew or on a bed of rice. Yield: six 1-cup servings

Nutrient analysis per serving: 66 calories, 3 g protein,

Recipe reprinted from The Best of Simply Colorado Cookbook, Colorado Dietetic Association.

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