Ratatouille

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8 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
40 mins
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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)
    Per serving:
  • 82 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 155 mg sodium,
  • 10 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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