Friday, March 6, 2009


I bought this great cookbook for Shelby called "Just 100 Calories"......the recipes look delicious and she's always counting those calories, so I know she'll love it, however, I am having a hard time letting go of it, so I decided to try one of the recipes, then I'd send it this is what I made:
Tomato Ratatouille

4 sprays of olive oil (I just used a teaspoon or so)
1 onion, cut into small wedges (I actually used some green onions and shallots I had)
2-4 garlic cloves (I used 5)
1 small eggplant, trimmed and chopped (I didn't trim....mistake)
1 small red bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped (I just used a larger red pepper)
1 zucchini, chopped
2 tbsp. tomato paste (I didn't have any, so I left this out...was still delish!)
3 tbsp. water (left this out, too!)
4 oz. mushrooms, sliced if large (left this out, too)
8 oz. ripe tomatoes (I used more since I didn't have the tomato paste)
1 tbsp shredded fresh basil (I probably used a little basil!)
1 oz. Parmesan cheese, freshly shaved (I know I used fresh Parmesan!!!)

Heat the oil in a heavy bottom pan, add the onion, garlic and eggplant and cook, stirring frequently for 3 minutes.

Add the peppers and zucchini. Mix the tomato paste and water together in a small bowl and stir into the pan. Bring to a simmer, cover with a lid and reduce the heat for 10 minutes
Add the mushrooms and chopped tomatoes with pepper to taste and continue to sommer for about 5 minutes, stirring occasionally, until the veggies are tender (I actually cooked the whole thing less, since I like a little bite to my vegetables.)
Divide the ratatouille among 4 warmed bowls, garnich each with shredded basil (I actually tossed my basil in with the veggies jsut before I served them, just to soften it a little) and serve with freshly shaved Parmesan cheese to sprinkle over.

It was delicious! And at only 92 calories per serving......awesome!

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