CHEF JEFF — ONE BYTE AT A TIME: Ratatouille

This vegetable dish would go well with some crispy fish.

Ratatouille

6 ounce eggplant, washed unpeeled and cut into 1-inch pieces (about 2 cups)

6 ounces zucchini, washed and cut into 1-inch pieces (about 1½ cups)

1 cup sliced onion

1 teaspoon minced garlic

1 cup tomato or pasta sauce

2 teaspoons olive oil

Salt and freshly ground black pepper

Combine eggplant, zucchini, onion, garlic and tomato sauce to a medium saucepan. Bring to a simmer over medium heat. Lower heat and cover.

Simmer 15 minutes. Vegetables should be cooked through but still slightly firm. Stir in olive oil and add salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 152 calories, 31 percent of calories from fat, 5.2 grams fat (0.7 grams saturated), no cholesterol, 4.3 grams protein, 24.5 grams carbohydrates, 6.7 grams fiber, 27 milligrams sodium.

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

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