Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Ratatouille
Here is the perfect recipe to make when your garden or market is overflowing with peppers, eggplant, and tomatoes. Add cooked chicken or tofu to make this side dish a complete meal.
Here is the perfect recipe to make when your garden or market is overflowing with peppers, eggplant, and tomatoes. Add cooked chicken or tofu to make this side dish a complete meal.
Ingredients
- 2 tbsp Canola oil
- 1 piece(s) Yellow onion, sliced
- 3 piece(s) Garlic, minced
- 2 tsp Bell peppers, green, red, or yellow
- 1 piece(s) Eggplant (peeled and cut into 1 inch cubes)
- 15 cup Diced tomatoes, undrained, low-sodium
- 1 tsp Dried basil
- 1/4 tsp Black pepper
- 1 tbsp Chopped parsley
Instructions
- Heat oil in a large saucepan and sauté onion, garlic, bell peppers, and eggplant until tender, about 15 minutes.
- Add tomatoes and basil, cook about 10 minutes. Add pepper and parsley before serving.
- Serve hot. Cover and refrigerate within 2 hours.
Storage and Meal Prep Tips
Plan portions
Pre-portion this recipe so calories and macros are easier to track in CALRI during the week.
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