Ratatouille Supreme Recipe




 Eggplant4 Cup (64 tbs), peeled, cubed
 Cubed zucchini4 Cup (64 tbs)
 Olive oil1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Chopped sweet red pepper1⁄4 Cup (4 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Minced garlic1 Tablespoon
 Tomatoes4 Medium, peeled, cut into wedges
 Pitted ripe olives1⁄2 Cup (8 tbs) (Small)
 Dry white wine1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Pepper white1 Teaspoon
 Dried basil1 Teaspoon
 Dried thyme1⁄8 Teaspoon
 Dried rosemary1⁄8 Teaspoon
 Bay leaf1
 Chopped parsley2 Tablespoon

Nutrition Facts

Serving size

Calories 197 Calories from Fat 138

% Daily Value*

Total Fat 16 g24.3%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 341.1 mg14.2%

Total Carbohydrates 12 g3.9%

Dietary Fiber 3.9 g15.8%

Sugars 4.8 g

Protein 2 g4.8%

Vitamin A 24.4% Vitamin C 66.2%

Calcium 5.2% Iron 8.2%

*Based on a 2000 Calorie diet


Saute eggplant and zucchini in oil in a large skillet over medium heat 6 to 8 minutes, stirring occasionally.
Add peppers and onion, cook 6 minutes, stirring occasionally.
Add garlic, and cook 2 minutes.
Add remaining ingredients except parsley, cover and reduce heat.
Simmer 5 minutes.
Sprinkle with parsley.
Remove bay leaf.