Low Carb Eggplant Parmesan

Keto Ratatouille

Keto Ratatouille

Ingredients

• 3/4 cup (180 ml) olive oil
• 3 cups (450 g) chopped eggplant, cut into 1-inch cubes
• 3 cups (350 g) sliced zucchini
• 1 medium onion, sliced
• 2 green peppers, cut into strips
• 3 cloves garlic
• 1 can (14 1/2 ounces, or 410 g) sliced tomatoes, undrained
• 1 can (4 ounces, or 115 g) sliced black olives, drained
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Method

1. Heat the oil in a heavy skillet over medium heat
2. Add the eggplant, zucchini, onion, peppers, and garlic
3. Saute for 15 to 20 minutes, turning with a spatula from time to time so all the vegetables come in contact with the olive oil
4. Once the vegetables are all starting to look about half-cooked, add the tomatoes (including the liquid), olives, oregano, salt, and pepper
5. Stir it all together, cover, turn the heat to low, and let the whole thing simmer for 40 minutes or so

Makes 8 servings

1. Each with 11 grams of carbohydrates and 3 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein