Low Carb Ratatouille. All I can say is leave it to the French-even their “peasants” know the fine art of cooking. This is so good, makes a lot, and best of all it is easy to prepare.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
Ratatouille
2014-04-28 06:41:09
Print
Ingredients
- 1 Medium Eggplant Peeled & Cubed (4 Cups)
- 2 Large Zucchini Cubed (4 Cups)
- 1 C Large Diced Onion
- ½ C Olive Oil
- 1 Can Diced Tomatoes
- 1 C Water
- 1 T Crushed Garlic
- 2 t Dried Basil
- ½ t Dried Oregano
- ¼ t Dried Thyme
- Salt & Pepper To Taste
- Parmesan Cheese
Instructions
- Peel and cube large eggplant.
- Cut Zucchini in half lengthwise and then each half into thirds and make large cubes.
- Heat olive oil to very hot and brown eggplant.
- Turn heat to low, add rest of ingredients, stir, cover, and cook for 1-1½ hours, stirring occasionally. If additional water is needed-add it. Add salt and pepper to taste.
- 10-½ C Servings
- 131 Calories, 1.2g Protein, 6.4g Carbs, 2.2g Fiber 4.2g Net Carbs
- 8 Servings
- 165 Calories, 1.5g Protein, 11.2g Fat, 8g Carbs, 2.8g Fiber, 5.2g Net Carbs
Notes
- If wanted sprinkle with 1 T Parmesan cheese.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/