Baked Ratatouille with Cheese Custard - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 5 tablespoons olive oil
- 1 1/2 pounds eggplant (about 1 large), peeled and cut into 1/2-inch cubes
- 2 medium onions, chopped fine
- 4 large garlic cloves, minced
- 1/4 teaspoon dried hot red pepper flakes
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 yellow bell pepper, cut into 1/2-inch pieces
- 1 green bell pepper, cut into 1/2-inch pieces
- 1 pound vine-ripened tomatoes, seeded and chopped fine, or a 28-ounce can whole tomatoes, drained and chopped fine
- 1 cup cooked chick-peas, rinsed and drained if canned
- 2/3 cup packed fresh basil leaves, washed well, spun dry, and chopped
- 2/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped
- 1/4 teaspoon ground allspice
- freshly ground black pepper to taste
Instructions
- In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant, stirring frequently, until golden brown and tender, about 6 minutes. Transfer cooked eggplant to a 2- to 2 1/2-quart gratin dish or other shallow baking dish. Cook remaining eggplant in 2 tablespoons oil in same manner and add to dish.
- In skillet cook onions, garlic, and red pepper flakes in remaining tablespoon oil over moderately low heat, stirring, until onions are softened. Add bell peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes. Stir in remaining ratatouille ingredients and simmer, stirring occasionally, 5 minutes. Season mixture with salt and additional pepper and spoon evenly over eggplant.
- Preheat oven to 375 °F.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
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