Ratatouille With Garlic
|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, sliced|
|Garlic||2 Clove (10 gm), minced or mashed|
|Eggplant||1 Medium, cut in 1/2-inch cubes|
|Zucchini||6 Medium, thickly sliced|
|Bell peppers||2 , seeded and cut in chunks (Colored Red Or Green)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Tomatoes||4 Large, cut in to chunks|
Heat 1/4 cup of the oil in a large frying pan over high heat.
Add onions and garlic and cook, stirring, until onions are soft but not browned.
Stir in the eggplant, zucchini, peppers, 2 teaspoons salt, basil, and minced parsley; add a little of the oil as needed to keep the vegetables from sticking.
Cover pan and cook over moderate heat for about 30 minutes; stir occasionally, using a large spatula and turning the vegetables to help preserve their shape.
If mixture becomes quite soupy, remove cover to allow moisture to escape.
Add the tomatoes to the vegetables in the pan and stir to blend.
Also add more oil if vegetables are sticking.
Cover and cook over moderate heat for 15 minutes; stir occasionally.
Again, if mixture becomes soupy during this period, remove cover to allow moisture to evaporate.
Serving size: Complete recipe
Calories 1680 Calories from Fat 1001
% Daily Value*
Total Fat 114 g174.8%
Saturated Fat 16.1 g80.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4087.5 mg170.3%
Total Carbohydrates 162 g54.1%
Dietary Fiber 49.7 g198.7%
Sugars 79.7 g
Protein 34 g68.4%
Vitamin A 268.8% Vitamin C 1049.9%
Calcium 52.8% Iron 69.8%
*Based on a 2000 Calorie diet