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Ratatouille
Ingredients
- 1/2 cup chopped onion (1 medium)
- 1 cloves garlic, minced
- 1 tablespoon olive oil or cooking oil
- 3 cups cubed, peeled eggplant
- 1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (1 1/2 cups)
- 1 cup chopped, peeled tomatoes (2 medium) or one 14.5-ounce can diced tomatoes, drained
- 3/4 cup chopped green sweet pepper (1 medium)
- 3 tablespoons dry white wine, chicken broth, or vegetable broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon snipped fresh basil or oregano
Directions
1. In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Season to taste with additional salt and pepper. Stir in basil just before serving.
2. Makes 4 servings
Nutrition Facts
(Ratatouille)
- Servings Per Recipe 4,
- cal. (kcal) 82,
- Fat, total (g) 4,
- sat. fat (g) 1,
- carb. (g) 10,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 5,
- pro. (g) 2,
- vit. A (IU) 583,
- vit. C (mg) 34,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- sodium (mg) 155,
- Potassium (mg) 453,
- calcium (mg) 30,
- iron (mg) 1,
- Vegetables () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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