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Ratatouille-Bran Stuffed Eggplant Recipe
|Sliced zucchini||3 Cup (48 tbs)|
|Vegetable cooking spray||1 Tablespoon|
|Chopped green pepper||2⁄3 Cup (10.67 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Minced garlic||1 Teaspoon|
|Canned tomatoes||8 1⁄4 Ounce, drained, chopped|
|Canned tomato sauce||8 Ounce (With Onion Bits)|
|Shreds of wheat bran cereal||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Tablespoon|
|Dried basil||3⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Shredded mozzarella cheese||2 Tablespoon|
Calories 147 Calories from Fat 34
% Daily Value*
Total Fat 4 g6%
Saturated Fat 1.1 g5.4%
Trans Fat 0 g
Cholesterol 4 mg
Sodium 414.5 mg17.3%
Total Carbohydrates 25 g8.2%
Dietary Fiber 9.6 g38.4%
Sugars 8.6 g
Protein 6 g11.5%
Vitamin A 22% Vitamin C 62.4%
Calcium 9.5% Iron 20.4%
*Based on a 2000 Calorie diet
Remove pulp, leaving a 1/4-inch shell; set shells aside.
Chop pulp, and measure out 4 cups.
Saute eggplant pulp and zucchini in a large skillet coated with cooking spray over medium heat 5 minutes, stirring occasionally.
Add green pepper, onion, and garlic; cook 5 minutes, stirring occasionally.
Add remaining ingredients except cheese.
Cover, reduce heat, and simmer 5 minutes.
Place eggplant shells in a 13- x 9- x 2-inch baking dish.
Spoon hot mixture into shells.
Add water to 1/2-inch depth in dish.
Bake, uncovered, at 350Â° for 15 minutes.
Sprinkle with cheese, and bake an additional 5 minutes.