This week's "Meatless Monday" Recipe of the Week is Ratatouille Stew. Loaded with Vegetables and seasonings, you'll never miss the meat! It comes from the Diabetic-Friendly website, Diabetic Living Online. Enjoy! http://www.diabeticlivingonline.com/
1 medium yellow or orange sweet pepper, chopped (3/4 cup)
2 teaspoons olive oil
4 cloves garlic, minced
2 cups coarsely chopped unpeeled eggplant
1 small zucchini, halved lengthwise and cut into 1/2-inch thick slices
1 cup lower-sodium vegetable broth
1/8 teaspoon black pepper
4 medium roma tomatoes, coarsely chopped
1/4 cup snipped fresh basil
3 tablespoons coarsely shredded Parmesan cheese
1 tablespoon pine nuts, toasted
Small fresh basil leaves
1 - In a large saucepan cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add garlic; cook and stir for 1 minute. Add eggplant, zucchini, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are just tender.
2 - Meanwhile, place half of the chopped tomatoes in a blender; cover and blend until smooth. Add blended tomatoes and remaining chopped tomatoes to the eggplant mixture. Cook, covered, for 3 to 4 minutes more or until chopped tomatoes are just softened.
3 - Stir in snipped basil just before serving. To serve, ladle stew into shallow bowls. Sprinkle with cheese, pine nuts, and small basil leaves.
Nutrition Facts Per Serving:
Servings Per Recipe: 4
PER SERVING: 108 cal., 5 g total fat (1 g sat. fat), 3 mg chol., 205 mg sodium, 13 g carb. (4 g fiber, 6 g sugars), 4 g pro.