27 Mar National Nutrition Month Day 27: The Diabetes Comfort Food Cookbook
For day 27 of National Nutrition Month, I am highlighting Robyn Webb’s The Diabetes Comfort Food Cookbook. This book is the winner of the Gourmand Gourmet Cookbook Award and was published with the American Diabetes Association. Robyn’s recipes range from Classic Mac ‘n’ Cheese to Spiced Beef Stew with Dried Fruit to Double Chocolate Brownies. Robyn emphasizes the fact that food can absolutely be enjoyed by diabetics. All the diabetic-friendly recipes in this cookbook contain the nutrition information and diabetic exchanges as well. Robyn was kind enough to share a recipe from her cookbook for Classic Ratatouille.
Gena, this cookbook is a fabulous resource for a clinical dietitian, plus these recipes are delicious even if you don’t have diabetes. I’m sure you’ll find a few recipes to whip up for you and my brother Jack.
Serving size: 1 cup
Preparation time: 30 minutes
Cook time: 30 minutes
1 small eggplant, unpeeled, top removed
3 Tbsp olive oil, divided
1 onion, thickly sliced
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
2 garlic cloves, minced
4 medium tomatoes, seeded and coarsely chopped
2 small zucchini, halved lengthwise and cut crosswise into ½ inch strips
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 to 1/2 tsp freshly ground black pepper
1/8 tsp cayenne
1. Cut the eggplant into 3/4 inch cubes. Place the eggplant in a colander sprinkle with salt and place a bowl over the eggplant and let stand for ½ hour.
2. In a large skillet or Dutch oven heat 1 Tbsp of the oil on medium high heat. Add the onions and peppers and sauté for 5 minutes. Add the garlic and tomatoes and sauté or 3 minutes. Remove the mixture from the pan and set aside.
3. Heat another tablespoon of oil and add the zucchini to the skillet. Sauté on medium high heat for about 10 minutes. Remove the zucchini and place with the other egetables.
4.Quickly rinse the salt from the eggplant in the colander. Dry it with paper toweling. Add the remaining 1 tablespoon of oil to the skillet Sauté the eggplant on medium eat for about 6-7 minutes. Add the reserved vegetables to the eggplant. Stir in the thyme, oregano, pepper and cayenne and cook for 5 minutes. Serve.