Ratatouille-Bran Stuffed Eggplant Recipe




 Eggplant3 Small
 Sliced zucchini3 Cup (48 tbs)
 Vegetable cooking spray1 Tablespoon
 Chopped green pepper2⁄3 Cup (10.67 tbs)
 Chopped onion1⁄3 Cup (5.33 tbs)
 Minced garlic1 Teaspoon
 Canned tomatoes8 1⁄4 Ounce, drained, chopped
 Canned tomato sauce8 Ounce (With Onion Bits)
 Shreds of wheat bran cereal1⁄2 Cup (8 tbs)
 Dry white wine1⁄3 Cup (5.33 tbs)
 Chopped parsley1 Tablespoon
 Dried basil3⁄4 Teaspoon
 Dried thyme1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Shredded mozzarella cheese2 Tablespoon

Nutrition Facts

Serving size

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


Wash eggplant, and cut in half lengthwise.
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 350° for 15 minutes.
Sprinkle with cheese, and bake an additional 5 minutes.