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Simple Zucchini And Eggplant Ratatouille

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  Olive oil 6 Tablespoon
  Onions 2 , thinly sliced
  Garlic 2 Clove (10 gm), thinly sliced
  Zucchini 4 , sliced
  Green pepper 1 , seeded and sliced
  Eggplant 1 Small, peeled and diced
  Chopped fresh basil/1 teaspoon dried basil 1 1⁄4 Tablespoon
  Tomatoes 4 , coarsely chopped
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon

Heat oil in a flameproof casserole or pan and in it saute onions until soft and golden.
Add garlic, zucchini and green pepper, cover and cook over a fairly high heat for 5 minutes.
Add eggplant, basil, tomatoes, salt and pepper.
Cover casserole or pan and continue cooking for 20-30 minutes, until vegetables are tender but not mushy.
If using a casserole you may transfer the Ratatouille to a moderate oven to cook, if using a pan, simmer gently over a low heat.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1257 Calories from Fat 828

% Daily Value*

Total Fat 94 g144.4%

Saturated Fat 13.2 g66%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2081 mg86.7%

Total Carbohydrates 103 g34.3%

Dietary Fiber 34.4 g137.8%

Sugars 50.6 g

Protein 23 g46.4%

Vitamin A 147.2% Vitamin C 591.6%

Calcium 33.3% Iron 40.9%

*Based on a 2000 Calorie diet

Simple Zucchini And Eggplant Ratatouille Recipe