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Garden Ratatouille Recipe
|Eggplant||2 Small, peeled and thinly sliced|
|Olive oil||2 Tablespoon, divided|
|Zucchini||4 Small, sliced|
|Onions||2 Cup (32 tbs), chopped|
|Garlic||3 Clove (15 gm), minced|
|Green bell peppers||3 , cut into cubes|
|Tomatoes||2 Cup (32 tbs), chopped|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Oregano/1 teaspoon dried oregano||2 Teaspoon|
|Granulated sugar||1⁄2 Teaspoon|
|Cooked brown rice||6 Cup (96 tbs)|
Serving size: Complete recipe
Calories 2201 Calories from Fat 394
% Daily Value*
Total Fat 45 g69.8%
Saturated Fat 7.4 g36.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1520 mg63.3%
Total Carbohydrates 417 g139%
Dietary Fiber 74.7 g298.9%
Sugars 64.5 g
Protein 55 g110.4%
Vitamin A 188.9% Vitamin C 1001.3%
Calcium 65.4% Iron 110.6%
*Based on a 2000 Calorie diet
In a colander sprinkle eggplant with salt.
Drain for 30 minutes.
Dry with paper towels.
Brush a nonstick skillet with a small amount of oil.
In the oiled skillet saute the eggplant over medium heat until softened, brushing skillet with oil as necessary.
Add the remaining oil and zucchini.
Saute until tender.
Remove zucchini with a slotted spoon.
Add onions and garlic.
Saute for 5 minutes.
Add green peppers, tomatoes, parsley, oregano, sugar, 1/2 teaspoon salt and pepper.
Cook for 5 minutes longer.
In a casserole layer eggplant, zucchini and tomato mixture 1/2 at a time; cover.
Bake for 1 hour.
Serve over hot rice.