Ratatouille

Ingredients:

• For the vegetable mixture:

  • 1 medium eggplant (cut into 1/4-inch slices)
  • 1 zucchini (cut into 1/4-inch slices)
  • 1 yellow squash (cut into 1/4-inch slices)
  • 1 red bell pepper (cut into thin strips)
  • 1 yellow bell pepper (cut into thin strips)
  • 1 onion (sliced thin)
  • 2-3 tomatoes (sliced thin)
  • 2 cloves garlic (minced)

• For the sauce:

  • 1/4 cup olive oil
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper (to taste)
  • 1/2 teaspoon sugar (optional, to balance acidity)

• For garnish:

  • Fresh basil (optional)
  • Olive oil for drizzling

Instructions:

1. Prepare the sauce:

   • Heat the olive oil in a pan over medium heat. Add the garlic and onion, and cook until the onions become soft, about 5 minutes.
   • Stir in the crushed tomatoes, tomato paste, thyme, oregano, salt, pepper, and sugar (if using). Simmer the sauce for about 10-15 minutes to allow the flavors to meld together.

2. Assemble the dish:

   • Preheat the oven to 375°F (190°C).
   • Spread the tomato sauce mixture on the bottom of a baking dish.
   • Arrange the sliced vegetables (eggplant, zucchini, squash, peppers, and tomatoes) in a spiral pattern or in overlapping rows on top of the sauce.

3. Bake:

   • Cover the dish with parchment paper or aluminum foil.
   • Bake for about 45-55 minutes, or until the vegetables are tender and slightly caramelized on the edges.

4. Serve:

   • Drizzle with a little olive oil and garnish with fresh basil before serving.

Per Serving (1 cup, assuming 4 servings total):

• Calories: ~150 kcal
• Protein: 3 g
• Fat: 9 g
  • Saturated Fat: 1 g
• Carbohydrates: 19 g
  • Fiber: 6 g
  • Sugars: 9 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Vitamin A: 15% DV
• Vitamin C: 40% DV
• Calcium: 5% DV
• Iron: 5% DV

These values are based on a recipe using olive oil for the sauce and a typical mix of vegetables (eggplant, zucchini, bell peppers, tomatoes, onions). The calories may vary if you adjust the amount of oil or skip certain ingredients. The dish is low in calories and rich in fiber, making it a nutritious choice for a balanced meal.