Filling and Satisfying for 236 calories! Baked Ratatouille Gratin

February 3, 2015

For those of us who would have no problem losing weight if you could guarantee not being hungry afterward are going to find this recipe a dream come true. In fact, if you're interested in losing weight, you should really decide you like eggplant, which can really be delicious. Here is a recipe that is relatively easy, has standard ingredients and doesn't take too much time.  

Baked Ratatouille Gratin

GTLF: Vegetables p. 88

Serves 4, working time 20 minutes, total time 55 min.

2 tsp. olive oil

5 cloves garlic, peeled

2 zucchini, halved lengthwise and cut into 1/2 in. thick slices

2 yellow summer squash, halved lengthwise and cut into 1/2 in. thick slices

1 large onion, cut into 1/2 in. chunks

3/4 pound eggplant, cut into 1/2 in. chunks

two 8 oz. cans no salt added tomato sauce

14 1/2 oz. can no slat added stewed tomatoes, chopped with their juices

1 tsp. dried oregano

3/4 tsp. salt

1/3 C plain dried bread crumbs

1/2 C shredded part skim mozzarella cheese

1 tsp. chopped fresh parsley

1. Preheat the oven to 450 degrees. In a 13 x 9 in. glass baking dish, combine the oil and garlic. Bake for 5 minutes, or until the garlic oil is fragrant and hot. Stir in the zucchini, yellow squash, onion, and eggplant, cover with foil, and bake for 20 minutes, stirring occasionally, or until the vegetables are crisp tender.

2. Uncover and stir in the tomato sauce, tomatoes and their juices, the oregano, and salt and bake for 10 minutes, or util the mixture is bubbly.

3. Sprinkle the bread crumbs and cheese on top and bake for 10 minutes longer, or until the gratin is piping hot and the top is lightly browned. Sprinkle with the parsley and serve.

Nutritional Information: 6 g fat, 236 calories, 1.9 g sat. fat, 40 g carbohydrate, 11 g protein, 8 mg cholesterol, 607 mg sodium.

Tips:

1. This is one of those dishes that can be prepared ahead of time.  You can prepare it up to step 2, bring to room temperature and then proceed with step 3.

2. Leftovers are good warmed, cold or room temperature.

3. GTLF suggests to choose an eggplant with "tight, unblemished skin that feels heavy for it's size."