Easy Ratatouille (8 carbs/serving)
1 tablespoon olive oil
2 red bell peppers, thinly sliced
2 garlic cloves, crushed
1 small eggplant, chopped
2 small zucchini, sliced diagonally
1 tablespoon red wine vinegar
3 medium tomatoes, chopped
Heat oil in a large, heavy-based saucepan over medium-high heat. Add bell pepper and garlic. Cook, stirring, for 2 minutes or until pepper has softened. Add eggplant and zucchini. Cook, stirring, for 2 minutes or until vegetables have just softened.
Add vinegar and tomato. Cook, stirring, for 30 seconds or until vinegar has evaporated. Add 1/4 cup cold water. Season with salt and pepper. Bring to a simmer. Simmer, covered, for 4 minutes or until vegetables are tender and sauce is thick. Serves 4.