Keto Ratatouille

This Keto Ratatouille is a vibrant, low-carb twist on the classic French dish, featuring zucchini, eggplant, and bell peppers, all simmered in a fragrant garlic and herb-infused tomato sauce. It's the perfect wholesome dinner option that captures the essence of Mediterranean flavors while keeping your carb count low.

Ingredients

• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Red bell pepper - 1, chopped
• Yellow bell pepper - 1, chopped
• Cherry tomatoes - 200 grams, halved
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Fresh basil - 2 tablespoons, chopped
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the diced eggplant and cook for 5-7 minutes until it begins to soften.
4. Add the zucchini and bell peppers to the skillet, cooking for another 5-7 minutes until the vegetables are tender.
5. Stir in the halved cherry tomatoes, dried oregano, salt, and black pepper.
6. Cook for an additional 5 minutes until the tomatoes soften and release their juices.
7. Remove from heat and stir in the fresh basil before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the variety of vegetables.
• Low in carbs, making it suitable for a ketogenic diet.

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