Ratatouille Recipe

Summary

Servings10Cuisine
CourseMethod
Interest Group

Ingredients

 Onions2 Medium, sliced
 Garlic1 Clove (5 gm), minced
 Olive oil5 Tablespoon
 Zucchini2 Pound, thinly sliced (2 Small - 1 Pound Each)
 Eggplants2 Pound, peeled and cubed (2 Small - 1 Pound Each)
 Green peppers2 , seeds removed and cut into 1-inch strips
 Tomatoes/2 cups cooked tomatoes, coarsely chopped5 , peeled and quartered
 Snipped basil/1 teaspoon dried basil leaves2 Tablespoon
 Snipped parsley2 Tablespoon
 Freshly ground pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 139 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 18.6 mg0.8%

Total Carbohydrates 16 g5.5%

Dietary Fiber 6.2 g24.9%

Sugars 7.8 g

Protein 3 g7%

Vitamin A 24.8% Vitamin C 95.2%

Calcium 5.1% Iron 7%

*Based on a 2000 Calorie diet

Directions

In a large heavy skillet, saute onions and garlic in 2 tablespoons olive oil 5 minutes.
Add zucchini, eggplants, and green peppers to skillet, adding more oil as needed.
Stir gently, but thoroughly.
Saute mixture 10 minutes.
Stir in tomatoes, basil, parsley, and pepper.
Reduce heat cover skillet tightly, and continue to simmer 15 minutes longer.
Serve immediately.
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