Ingredients
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Onion chopped
- 1 cloves Garlic sliced
- 1/4 tsp Dried oregano
- 1.5 cups Eggplant diced into bitesized pieces
- 1/4 cup Canned diced tomato
- 1 tbsp Fresh basil chopped
Instructions
- In a non-stick pan, heat the oil over medium heat. Add the onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 4-5 minutes. Add the eggplant and tomatoes, then sauté for 2-3 minutes.
- Reduce the heat to medium-low and cover with a lid; cook for about 5-6 minutes or until the eggplant is soft. Generously season with salt and pepper to taste.
- Toss with basil before serving.
Nutrition
Calories: 91kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 141IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg
Ratatouille
Ingredients
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Onion chopped
- 1 cloves Garlic sliced
- 1/4 tsp Dried oregano
- 1.5 cups Eggplant diced into bitesized pieces
- 1/4 cup Canned diced tomato
- 1 tbsp Fresh basil chopped
Instructions
- In a non-stick pan, heat the oil over medium heat. Add the onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 4-5 minutes. Add the eggplant and tomatoes, then sauté for 2-3 minutes.
- Reduce the heat to medium-low and cover with a lid; cook for about 5-6 minutes or until the eggplant is soft. Generously season with salt and pepper to taste.
- Toss with basil before serving.
Nutrition
Calories: 91kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 8mgPotassium: 240mgFiber: 2gSugar: 3gVitamin A: 141IUVitamin C: 8mgCalcium: 38mgIron: 1mg
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