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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,
- Calories 82,
- Protein (gm) 2,
- Carbohydrate (gm) 10,
- Fat, total (gm) 4,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 5,
- Vitamin A (IU) 583,
- Vitamin 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 (DV %) 30,
- Iron (DV %) 1,
- Vegetables () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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