Low Carb Ratatouille
This low carb ratatouille is a delicious blend of vegetables like eggplant, tomato and zucchini.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 1 tbs olive oil
- ½ red onion chopped
- 1 tsp minced garlic or garlic paste
- 1 large zucchini chopped
- 1 large eggplant chopped
- 1 tsp Italian seasoning
- 8 oz canned tomato sauce
- ½ cup water
- salt and black pepper
- fresh oregano leaves for garnish
Soften the red onion in the olive oil and add the garlic. After cooking for five minutes, add the zucchini, eggplant, Italian seasoning, canned tomato sauce and water.
Stir well then cover, and cook over a medium heat for 15 minutes.
Check for seasoning, adding salt and black pepper if necessary. Transfer to a serving bowl and garnish with fresh oregano leaves.
Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Sodium: 304mg | Potassium: 418mg | Fiber: 2g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 19.8mg | Calcium: 31mg | Iron: 1mg