Ratatouille-Style Vegetable Stew

Having a healthy lifestyle calls for creativity in the kitchen. As well as thinking outside the box on eating.  Last week's trip to the West Side Market, I bought a beautiful bag of fresh basil, and nice size eggplant. According to WHfoods.org, eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. 

With the veggies that I already had at home, this was a fun recipe to whip up over the weekend.  It was light and very filling.  As an extra idea, you can add some wheat pasta shells on the side and some grilled or baked lean meat. Enjoy!














INGREDIENTS: 

• 2 tbsp olive oil, divided
• 1 cup medium-diced red onion
• 4 cloves garlic, minced
• 1½ cups medium-diced red bell pepper
• 2 cups medium-diced eggplant
• 1 cup chopped tomatoes 
• 1 cup medium-diced zucchini
• ¼ cup vegetables stock, homemade or boxed low-sodium
• ¼ cup fresh basil, chopped
• ¼ cup fresh chives, minced
• 2 tbsp balsamic vinegar
• Ground black pepper, to taste 

INSTRUCTIONS: 

• In a Dutch oven or large skillet on medium, heat 1 tbsp oil. 
• Add onions and sauté until translucent, about 3 minutes. 
• Add garlic and cook until fragrant, 30 seconds. 
• Add bell peppers and sauté for 2 minutes. 
• Add eggplant and cook until tender, about 5 minutes. 
• Add tomatoes and cook for 3 minutes. 
• Add zucchini and cook for about 1 minute. 
• Add stock and simmer until liquid has thickened and vegetables are tender, about 10 minutes. 
• Stir in basil and chives.
• Stir in vinegar, remaining 1 tbsp oil and black pepper. 
• Ladle into bowls. 

SERVES 4

Original recipe from Clean Eating Magazine.