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Recipe of the Week: Ratatouille

Ratatouille is the perfect addition to any meal.  You can even enjoy it with your eggs at breakfast!  A delicious, easy way to get your vegetables in, and fill up without added calories!


  • 1-2 teaspoons of olive oil or cooking spray
  • 1 onion, thinly sliced
  • 4 garlic cloves, peeled and sliced
  • 1 small bat leaf
  • 1 small eggplant, cut into ½ in pieces (about 3 cups)
  • 1 small zucchini, cut in half lengthwise and cut into thin slices
  • 1 red bell pepper, cut into slivers
  • 4 plum tomatoes, coarsely chopped (about 1 ¼ cups)
  • 1 teaspoon kosher salt
  • ½ cup shredded fresh basil leaves, or 1-2 frozen basil cubes
  • Ground black pepper to taste


  1. Over medium-low heat, add the oil or spray to a large skillet with the onion, garlic, and bay leaf, stirring occasionally until the onion is soft
  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant is soft
  3. Stir in the zucchini, red bell pepper, tomatoes and salt, and cook over medium heat, stirring occasionally, for 5-7 minutes, or until the vegetables are tender
  4. Stir in the basil and pepper to taste

Makes 2-4 servings.  Enjoy! Counts as: Free