1 small eggplant, peeled and cubed
2 teaspoons salt
1 pound lean ground chuck
1 tablespoon canola oil
1 medium zucchini, chopped
1 medium bell pepper, chopped
1 medium onion, chopped
1 tablespoon finely minced garlic (about 3 cloves)
1 14.5 ounce can low sodium beef broth
1 24 ounce jar chunky garden style pasta sauce
2 cups water
1 teaspoon dried basil
1 cup uncooked whole grain pasta

12, 1 cup servings


Place the cubed eggplant in a colander.  Toss with the salt and let set for 20-25 minutes. Thoroughly rinse in cold water and press as much water out of the eggplant as possible. Set aside. In a large heavy pot, brown the ground beef over medium heat until crumbly and no longer pink. Drain. Raise the heat to medium-high. Add the canola oil to the same pot. Return the beef to the pot. Add the zucchini, bell pepper, onion and garlic. Cook together for 5-7 minutes, until onion is translucent. Add the eggplant to the mixture and continue to cook for 5 minutes. add the beef broth, pasta sauce, water and basil. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10 minutes. add the pasta. Raise heat to medium. Bring to a slow boil and cook, stirring occasionally for 10-=12 minutes, or until the pasta is tender.

Nutritional Analysis: 
210 calories
10 g fat
3 g saturated fat
35 mg cholesterol
680 mg sodium
19 g carbohydrate
3 g fiber
8 g sugar
13 g protein

Ratatouille Soup - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

August, 2013

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.