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Homemade Onion Ratatouille

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Ingredients
  Eggplant 1 , peeled and diced
  Salt 1⁄4 Teaspoon
  Olive oil 1 Tablespoon
  Minced garlic 2 Tablespoon
  Onion 1 Medium, finely chopped
  Bell pepper 1 , cut into thin strips (Red/Green)
  Dried oregano 2 Teaspoon, crushed
  Dried dill 1⁄2 Teaspoon
  Fennel seed 2 Tablespoon
  Ground black pepper To Taste
  Tomatoes 4 Large, peeled, seeded and chopped
  Zucchini 2 Medium, sliced
  Minced parsley 2 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)
Directions

Place eggplant in a colander and sprinkle with salt.
Let rest 1 hour.
Rinse well.
Heat oil in a large skillet over medium-high heat.
Add garlic, onion and bell pepper.
Saute until tender-crisp.
Add oregano, dill, fennel and pepper and stir to blend well.
Reduce heat.
Add tomatoes and simmer 4 to 5 minutes.
Add eggplant and zucchini.
Cover and cook 20 minutes.
Add parsley and lemon juice and stir to mix well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian

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4.315625
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 730 Calories from Fat 210

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 632 mg26.3%

Total Carbohydrates 128 g42.6%

Dietary Fiber 49.2 g196.9%

Sugars 48.2 g

Protein 27 g54.4%

Vitamin A 216.8% Vitamin C 642.7%

Calcium 88.5% Iron 105.1%

*Based on a 2000 Calorie diet

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Homemade Onion Ratatouille Recipe