ratatouille

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  • Ratatouille with Scrambled Egg Whites

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    2 cloves minced garlic

    1 onion, diced

    4 tablespoons extra-virgin olive oil

    2 zucchini, sliced

    1 green bell pepper, diced

    1 Japanese/Chinese eggplant, sliced

    2 tomatoes, diced

    1/2 teaspoon salt

    2 tablespoons finely chopped parsley

    2 teaspoons dried basil

    1 teaspoon dried oregano

    1 teaspoon salt

    8 egg whites

     

    1. In a skillet, sauté garlic and onion in 2 tablespoons olive oil for 1 to 2 minutes over medium heat.

    2. Add zucchini and bell pepper, and continue to sauté over medium heat for another 3 to 4 minutes.

    3. Add eggplant and continue to sauté over medium heat until all vegetables are tender, about 5 minutes. Add tomatoes, salt, and all the herbs. Mix well and set aside.

    4. In a skillet, heat 2 tablespoons olive oil over medium heat. Add egg whites; cook until the whites are set but still moist.

    5. Place scrambled eggs on a large plate and top with ratatouille.

    Serves 6

    Nutrition info per serving: 194 calories; 12 g fat; 2 g saturated fat; 1 mg cholesterol; 12 g protein; 11 g carbohydrates; 5 g fiber; 543 mg sodium

  • Ratatouille With Scrambled Egg Whites

    Serves 6

    2 cloves minced garlic 
    1 onion, diced
    4 tablespoons extra-virgin olive oil 
    2 zucchini, sliced
    1 green bell pepper, diced
    1 Japanese/Chinese eggplant, sliced
    2 tomatoes, diced
    1/2 teaspoon salt
    2 tablespoons finely chopped parsley
    2 teaspoons dried basil
    1 teaspoon dried oregano 
    1 teaspoon salt
    8 egg whites

    1. In a skillet, sauté garlic and onion in 2 tablespoons olive oil for 1 to 2 minutes over medium heat. 
    2. Add zucchini and bell pepper, and continue to sauté over medium heat for another 3 to 4 minutes.
    3. Add eggplant and continue to sauté over medium heat until all vegetables are tender, about 5 minutes. Add tomatoes, salt, and all the herbs. Mix well and set aside. 
    4. In a skillet, heat 2 tablespoons olive oil over medium heat. Add egg whites; cook until the whites are set but still moist. 
    5. Place scrambled eggs on a large plate and top with ratatouille.

    nutrition info per serving: 194 calories; 12 g fat; 2 g saturated fat; 1 mg cholesterol; 12 g protein; 11 g carbohydrates; 5 g fiber; 543 mg sodium

  • Ratatouille With Scrambled Egg Whites

    2 cloves minced garlic
    1 onion, diced
    4 tablespoons extra-virgin olive oil
    2 zucchini, sliced
    1 green bell pepper, diced
    1 Japanese/Chinese eggplant, sliced
    2 tomatoes, diced
    1/2 teaspoon salt
    2 tablespoons finely chopped parsley
    2 teaspoons dried basil
    1 teaspoon dried oregano
    1 teaspoon salt
    8 egg whites

    1. In a skillet, sauté garlic and onion in 2 tablespoons olive oil for 1 to 2 minutes over medium heat.
    2. Add zucchini and bell pepper, and continue to sauté over medium heat for another 3 to 4 minutes.
    3. Add eggplant and continue to sauté over medium heat until all vegetables are tender, about 5 minutes. Add tomatoes, salt, and all the herbs. Mix well and set aside.
    4. In a skillet, heat 2 tablespoons olive oil over medium heat. Add egg whites; cook until the whites are set but still moist.
    5. Place scrambled eggs on a large plate and top with ratatouille.

    nutrition info per serving (6): 194 calories; 12 g fat; 2 g saturated fat; 1 mg cholesterol; 12 g protein; 11 g carbohydrates; 5 g fiber; 543 mg sodium