Shrimp Ratatouille


Makes: 4 servings

Prep time: 15 minutes

Cook time: 32 minutes


– 2 tablespoons plus 1 teaspoon olive oil

– 1 red onion, roughly chopped

– 3 garlic cloves, minced

– 1 medium eggplant, cut into 1-inch cubes

– 2 zucchini, cut into 1-inch cubes

– 1 red bell pepper, cut into 1-inch pieces

– 1 yellow bell pepper, cut into 1-inch pieces

– 1 tablespoon fresh thyme (about 4 sprigs), chopped

– 1 28-ounce can chopped tomatoes

– 1 cup green olives, pitted

– 1/2 teaspoon red pepper flakes

– 1/2 teaspoon salt

– 1/2 teaspoon freshly ground black pepper

– 1 pound large shrimp, shelled and cleaned

– 1/4 cup fresh mint, chopped

– 1/4 cup sliced almonds, toasted


1. Heat 2 tablespoons of the oil in a heavy pot over medium heat. Add the onion; cook 5 minutes. Add the garlic; cook 2 minutes. Add the eggplant, zucchini and bell peppers; cook 5 minutes. Add the thyme, tomatoes, olives, red pepper flakes, salt and black pepper. Reduce heat to medium low; simmer 20 minutes.

2. In a large nonstick skillet, heat remaining oil. Add shrimp and cook 2 minutes on each side. Stir shrimp into ratatouille.

3. Spoon onto plates. Garnish with mint and almonds; serve.

Nutrition facts per serving:

398 calories, 30g protein, 32g carbohydrates, 19g fat (3g saturated), 10g fiber

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