CHEF JEFF — ONE BYTE AT A TIME: Quick Ratatouille

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Ratatouille is one of those foods that can be classified as a side dish or a meal in itself. For a main course, serve it with rice or bread. It also makes a nice side for meat such as chicken.

And for the busy cook, it takes very little time to make.

Quick Ratatouille

½ pound eggplant (unpeeled), washed and sliced (3 cups)

½ pound zucchini, washed and sliced (2 cups)

2 cups sliced button mushrooms

1½ cups low-sodium pasta or tomato sauce

Salt and freshly ground pepper

If eggplant slices are large, cut them in half. Bring eggplant, zucchini, mushrooms and pasta sauce to a simmer in a medium saucepan over medium heat. Reduce heat, cover and simmer 15 minutes. Vegetables should be cooked through but a little firm. Add salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 231 calories, 23 percent of calories from fat, 5.9 grams fat (1.5 grams saturated, 1.2 grams monounsaturated), 4 milligrams cholesterol, 8.2 grams protein, 39.6 grams carbohydrates, 11.1 grams fiber, 76 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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