Low Carb Ratatouille

Low Carb RatatouilleLow 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.



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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

  1. 1 Medium Eggplant Peeled & Cubed (4 Cups)
  2. 2 Large Zucchini Cubed (4 Cups)
  3. 1 C Large Diced Onion
  4. ½ C Olive Oil
  5. 1 Can Diced Tomatoes
  6. 1 C Water
  7. 1 T Crushed Garlic
  8. 2 t Dried Basil
  9. ½ t Dried Oregano
  10. ¼ t Dried Thyme
  11. Salt & Pepper To Taste
  12. Parmesan Cheese
  1. Peel and cube large eggplant.
  2. Cut Zucchini in half lengthwise and then each half into thirds and make large cubes.
  3. Heat olive oil to very hot and brown eggplant.
  4. 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.
  5. 10-½ C Servings
  6. 131 Calories, 1.2g Protein, 6.4g Carbs, 2.2g Fiber 4.2g Net Carbs
  7. 8 Servings
  8. 165 Calories, 1.5g Protein, 11.2g Fat, 8g Carbs, 2.8g Fiber, 5.2g Net Carbs
  1. If wanted sprinkle with 1 T Parmesan cheese.
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