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Garlic Ratatouille With Pine Nuts Recipe
|Pine nuts||2 Tablespoon|
|Olive oil||4 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic cloves||3 Large, minced or pressed|
|Thyme leaves||1 Teaspoon|
|Eggplant||1 Small, unpeeled, cut into 1/2 inch cubes|
|Green bell pepper||1 Large, seeded and chopped|
|Zucchini||1 Large, chopped|
|Chopped spinach leaves||2 Cup (32 tbs)|
|Tomatoes||3 Large, chopped|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Fresh basil leaves||4|
|Lemon wedges/Grated lemon peel||5|
Serving size: Complete recipe
Calories 1210 Calories from Fat 743
% Daily Value*
Total Fat 85 g131.4%
Saturated Fat 10.7 g53.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 857.1 mg35.7%
Total Carbohydrates 107 g35.6%
Dietary Fiber 42 g168.1%
Sugars 42.5 g
Protein 34 g68.7%
Vitamin A 1049% Vitamin C 774.4%
Calcium 75% Iron 119%
*Based on a 2000 Calorie diet
Cook, stirring, until lightly browned .
Heat 2 tablespoons of the oil in a wide frying pan over medium heat.
Add onion and garlic, and cook, stirring, until onion is soft Stir in remaining 2 tablespoons oil, thyme, eggplant, and green pepper, and continue cooking, stirring occasionally, for 5 more minutes.
Add zucchini, spinach, tomatoes, and parsley.
Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are tender Season with salt and pepper to taste.
Serve hot or at room temperature.
Garnish with basil and pine nuts and pass lemon wedges at the table.