Easy Zucchini Ratatouille
|Eggplant||1 , peeled and cubed|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sliced zucchini||3 Cup (48 tbs)|
|Onions||3 , sliced|
|Green peppers||2 , cut in strips|
|Tomatoes||5 , peeled and chopped|
|Celery stalks||2 , sliced|
|Parsley||2 Tablespoon, minced|
|Ground pepper||To Taste|
|Thyme||1⁄2 Teaspoon, crushed|
In heavy skillet saute eggplant in olive oil until light brown.
Put eggplant with garlic in large pot or dutch oven.
Add some of vegetable oil to skillet; saute zucchini; remove to pot.
Repeat this with onion, green peppers, tomatoes, and celery, adding a little more oil for each vegetable.
Add seasonings to pot and cook mixture, stirring, for about 10 minutes; then turn heat very low, cover pot, and simmer slowly for About an hour.
If there is any liquid left in pot, uncover and cook it down.
This is delicious hot or cold, a good accompaniment for roasts or as filling for omelets.
Serving size: Complete recipe
Calories 1771 Calories from Fat 1272
% Daily Value*
Total Fat 144 g221.7%
Saturated Fat 19.3 g96.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 573.6 mg23.9%
Total Carbohydrates 121 g40.2%
Dietary Fiber 39.2 g156.7%
Sugars 57.4 g
Protein 23 g46.7%
Vitamin A 203.8% Vitamin C 787.7%
Calcium 41.4% Iron 54.9%
*Based on a 2000 Calorie diet