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Diabetic.Foodie's picture
  Olive oil 2 Teaspoon
  Yellow onions 2
  Garlic 3 Clove (15 gm)
  Eggplants 2 , cubed
  Zucchini 4 Small, cubed
  Green bell peppers 2 , sliced
  Fennel seed 2 Teaspoon
  Plum tomatoes 1 Pound, chopped
  Basil 1 Teaspoon
  Salt 1 Teaspoon
  Parsley 1⁄2 Teaspoon
  Cornstarch 2 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)

Heat the olive oil in a large nonstick skillet or wok.
Add the onions and garlic; saute for 2 minutes, tossing lightly.
Add the eggplant, zucchini, green pepper, and fennel seed; stir to mix well.
Add the tomatoes and seasonings.
Cover and cook over medium heat for Sauteed Cauliflower 3 minutes, stirring occasionally.
Combine cornstarch and water in a cup or shaker; blend thoroughly.
Pour over the vegetables.
Cook and stir until mixture is clear and thickened.

Recipe Summary


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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 677 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 2.1 g10.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2084.4 mg86.9%

Total Carbohydrates 133 g44.4%

Dietary Fiber 48.8 g195.3%

Sugars 34.2 g

Protein 25 g49.2%

Vitamin A 118.3% Vitamin C 689.2%

Calcium 34.5% Iron 55.4%

*Based on a 2000 Calorie diet

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