Ratatouille Using Tomato Alfredo Sauce Recipe

Ratatouille Using  Tomato Alfredo Sauce picture

Summary

Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Butter1 Tablespoon
 Olive oil1 Tablespoon
 Yellow onion1⁄2 , chopped
 Garlic4 Clove (20 gm), crushed
 Eggplant1 , peeled, cubed
 Zucchini1 , cubed
 Yellow squash1 , cubed
 Green bell pepper1 , sliced
 Dry red wine2 Tablespoon
 Classico tomato alfredo sauce1 Cup (16 tbs)
 Bay leaf1
 Water1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1158 Calories from Fat 582

% Daily Value*

Total Fat 67 g102.9%

Saturated Fat 30.4 g152.1%

Trans Fat 0 g

Cholesterol 146.5 mg

Sodium 955.8 mg39.8%

Total Carbohydrates 108 g36%

Dietary Fiber 31.9 g127.5%

Sugars 53.2 g

Protein 43 g86.4%

Vitamin A 29.8% Vitamin C 286.5%

Calcium 17.8% Iron 16.6%

*Based on a 2000 Calorie diet

Directions

1. Cube vegetables into bite sized pieces.
2. In a large deep skillet, saute onions in butter on medium/high heat until tender (about 2 minutes). Add olive oil and garlic and saute 1 minute longer.
3. Add cubed vegetables and saute for about 5 minutes, stirring frequently.
4. Add wine, pasta sauce and bay leaf. Stir. Reduce heat to medium low and cook for 15 minutes or until eggplant is cooked through well. Stir occasionally, adding water, if needed.
5. Remove bay leaf. Serve immediately.
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