The method for this preparation is unlike that for the other braised vegetables in this section because no liquid is added. It is classified as a braised item because the vegetables are first sautéed in fat, then simmered in their own juices.
|Green bell peppers|
|Tomatoes (canned may be used if necessary)|
|as needed||as needed|
|to taste||to taste||Salt|
|to taste||to taste||Pepper|
Per serving: Calories, 110; Protein, 1 g; Fat, 9 g (67% cal.); Cholesterol, 0 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 5 mg.
For a ratatouille with a different texture and appearance, cut all vegetables into medium dice.
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