Weight Watchers Points: 2 per serving
2 Tbsp. olive oil
2 large shallots, cut into 1/2-inch chunks
1 clove garlic, minced
1/2 eggplant, unpeeled, cut into 1/2-inch chunks
2 zucchini, cut into 1/2-inch chunks
1/2 red bell pepper, seeded and chopped into 1/2-inch chunks
1/2 yellow or orange bell pepper, seeded and chopped into 1/2-inch chunks
1/4 c. dry red wine
1 lb. ripe plum tomatoes (about 6), cut into 1/2-inch chunks
Salt and pepper, to taste
1/4 c. fresh basil leaves, thinly sliced
Place a medium saucepan over medium heat and drizzle the oil into it. Add the shallots and garlic, and saute for 2 minutes, or until tender. Add the eggplant, zucchini and bell peppers and cook, stirring occasionally, for 5 minutes, or until eggplant is tender. Add the red wine, then the tomatoes, and cook, stirring occasionally, for another 8 minutes, or until the tomatoes are soft and broken down. Season the ratatouille generously with salt and pepper. Remove from heat and stir in the basil. Serve warm.
NOTES: We haven't tried this recipe yet.