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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
- Heat the oil in a heavy skillet over medium heat
- Add the eggplant, zucchini, onion, peppers, and garlic
- 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
- Once the vegetables are all starting to look about half-cooked, add the tomatoes (including the liquid), olives, oregano, salt, and pepper
- Stir it all together, cover, turn the heat to low, and let the whole thing simmer for 40 minutes or so
Makes 8 servings
- 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
Full List of Keto-Spaghetti-Sauce Recipes
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