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Southwestern 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
  Red bell pepper/Green bell pepper 1 , cut into thin strips
  Dried oregano 2 Teaspoon, crushed
  Chili powder 2 Teaspoon
  Ground cumin 2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Fresh thyme sprigs/1/2 teaspoon dried thyme, crushed 3 , leaves removed and crushed
  Tomatoes 4 Large, peeled, seeded and chopped
  Zucchini 2 Medium, sliced
  Minced fresh parsley 2 Tablespoon
  Freshly grated parmesan cheese 1 1⁄2 Tablespoon
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 seasonings 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 cheese and serve immediately for a hot side dish or cover, refrigerate overnight and serve cold.

Recipe Summary

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

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Your rating: None
4.14643
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 769 Calories from Fat 254

% Daily Value*

Total Fat 29 g44.6%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 19.8 mg6.6%

Sodium 1055.7 mg44%

Total Carbohydrates 116 g38.7%

Dietary Fiber 40.8 g163.2%

Sugars 49.4 g

Protein 32 g63.6%

Vitamin A 348% Vitamin C 677.7%

Calcium 81.9% Iron 94.9%

*Based on a 2000 Calorie diet

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Southwestern Ratatouille Recipe