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Eggplant Zucchini Ratatouille

southern.chef's picture
Ingredients
  Onion 1 Large, thinly sliced
  Green pepper 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Vegetable oil 2 Tablespoon
  Eggplant 1 Medium, peeled and cubed
  Zucchini 3 Medium, sliced
  Tomatoes 3 , peeled and chopped
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried whole oregano 1 Dash
  Grated parmesan cheese 4 Tablespoon
  Chopped fresh parsley 2 Tablespoon
Directions

Saute onion, green pepper, and garlic in hot oil in a large skillet until vegetables are crisp tender.
Stir in eggplant and zucchini; cook 5 minutes.
Add tomatoes, salt, pepper, and oregano; stir well, and cook just until thoroughly heated.
Sprinkle with cheese and parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Vegetable

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 946 Calories from Fat 444

% Daily Value*

Total Fat 50 g77.6%

Saturated Fat 15 g74.9%

Trans Fat 0 g

Cholesterol 52.8 mg17.6%

Sodium 2006.4 mg83.6%

Total Carbohydrates 98 g32.5%

Dietary Fiber 31.8 g127.3%

Sugars 45.5 g

Protein 43 g85.5%

Vitamin A 154.1% Vitamin C 591.4%

Calcium 96.7% Iron 42.5%

*Based on a 2000 Calorie diet

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Eggplant Zucchini Ratatouille Recipe