You pronounce this oh-so-French dish “rat-a-TOO-ee.”

Yield: 8 servings, each with 11 grams of carbohydrates and 3 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

INGREDIENTS 

• 3/4 cup olive oil
• 3 cups chopped eggplant, cut into 1-inch cubes
• 3 cups sliced zucchini
• 1 medium onion, sliced
• 2 green peppers, cut into strips
• 3 cloves garlic
• 1 can (14 1/2 ounces) sliced tomatoes
• 1 can (4 ounces) sliced black olives, drained
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTIONS

1. Heat the oil in a heavy skillet over medium heat.
2. Add the eggplant, zucchini, onion, peppers, and garlic. Saute for 15 to 20 minutes, turning with a spatula from time to time so it all comes in contact with the olive oil.
3. Once the vegetables are all starting to look about half-cooked, add the tomatoes (including the liquid), olives, oregano, salt, and pepper.
4. Stir it all together, cover, turn the burner to low, and let the whole thing simmer for 40 minutes or so.