• Healthy

Ingredients

1. One 6-ounce zucchini
2. One 6-ounce yellow squash
3. 1 red bell pepper
4. 1 yellow bell pepper
5. 1/2 pound Italian eggplant
6. 1 medium tomato, peeled and seeded
7. 2 tablespoons extra-virgin olive oil
8. 1 medium onion
9. 2 garlic cloves, smashed
10. 1 tablespoon tomato paste
11. 1 tablespoon ketchup
12. 1/4 cup chopped basil
13. Salt and freshly ground white pepper
14. 4 large egg whites
15. 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

1. Preheat the oven to 400°. Cut the vegetables into a 1-inch dice and keep in separate piles. In a large skillet, heat the oil. Add the onion and garlic and cook over moderate heat until softened, 6 minutes. Add the zucchini, yellow squash and peppers, cover and cook over moderate heat, stirring occasionally, until softened, 10 minutes. Add the eggplant, tomato, tomato paste and ketchup and cook over low heat, stirring occasionally, until the eggplant is soft, 10 minutes. Stir in the basil and season with salt and white pepper. Spoon the ratatouille into four 8-ounce ramekins.
2. In a large stainless steel bowl, beat the egg whites with a pinch of salt until firm peaks form. Spoon the beaten egg whites over the ratatouille, gently spreading them in an even layer. Sprinkle the Parmigiano-Reggiano on top and bake in the upper third of the oven until golden brown and crisp, about 10 minutes. Serve right away.

Notes

One Serving 170 cal, 9 gm fat, 1.6 gm sat fat, 17 gm carb, 5 gm fiber.