Low Carb Ratatouille. All I can say is leave it to the French-even their “peasants” know the fine art of cooking. This is so good, makes a lot, and best of all it is easy to prepare.
Serve under/over eggs for breakfast, lunch or dinner, and yes, make a fabulous soup with the addition of more water and heavy cream. The best news is that the soup can be served cold, warm or hot.
Beware, if making jut soup best to make ½ a recipe or make it with left-over low carb ratatouille because it will make a LOT of soup. Probably 6 large bowls and 8-10 smaller cups.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1 Medium Eggplant Peeled & Cubed (4 Cups)
- 2 Large Zucchini Cubed (4 Cups)
- 1 C Large Diced Onion
- ½ C Olive Oil
- 1 Can Diced Tomatoes
- 1 C Water
- 1 T Crushed Garlic
- 2 t Dried Basil
- ½ t Dried Oregano
- ¼ t Dried Thyme
- Salt & Pepper To Taste
- Parmesan Cheese
- Peel and cube large eggplant.
- Cut Zucchini in half lengthwise and then each half into thirds and make large cubes.
- Heat olive oil to very hot and brown eggplant.
- Turn heat to low, add rest of ingredients, stir, cover, and cook for 1-1½ hours, stirring occasionally. If additional water is needed-add it. Add salt and pepper to taste.
- 10-½ C Servings
- 131 Calories, 1.2g Protein, 6.4g Carbs, 2.2g Fiber 4.2g Net Carbs
- 8 Servings
- 165 Calories, 1.5g Protein, 11.2g Fat, 8g Carbs, 2.8g Fiber, 5.2g Net Carbs
- If wanted sprinkle with 1 T Parmesan cheese.
- Serve under/over eggs for breakfast, lunch or dinner.
- And yes, make a fabulous soup too.