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Microwave Garlic And Onion Ratatouille

Microwave.Lady's picture
  Eggplant 1 1⁄2 Pound (1 Eggplant)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Onion 1 Medium, sliced
  Zucchini 1 Pound, sliced to make about 3 cups (3 Medium Sized)
  Green pepper 1 , cut into strips
  Firm tomatoes 4 , chopped
  Basil 1 Teaspoon
  Salt 1 Teaspoon
  Thyme 1 Pinch, crumbled
  Pepper 1⁄4 Teaspoon
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon

Place eggplant on microproof rack, pierce well with fork.
Cook on HI (max. power) 7 minutes.
Set aside to cool.
In 2 1/2-quart glass casserole, combine olive oil, garlic, and onion.
Cook, covered, on HI (max. power) 4 minutes, or until onion is limp.
Stir in zucchini and green pepper.
Peel eggplant and cut into 1 1/2-inch cubes (about 2 cups).
Add to zucchini mixture, stir well.
Cook, covered, on HI (max. power) 5 minutes.
Stir in tomatoes, basil, salt, thyme, and pepper.
Cook, uncovered, on HI (max. power) 6 to 8 minutes, or until vegetables are tender.
Sprinkle with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1064 Calories from Fat 584

% Daily Value*

Total Fat 66 g102.1%

Saturated Fat 13.4 g66.9%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 2511.2 mg104.6%

Total Carbohydrates 105 g35.1%

Dietary Fiber 40.7 g163%

Sugars 49.6 g

Protein 33 g65.8%

Vitamin A 136.2% Vitamin C 509.1%

Calcium 61.5% Iron 38.8%

*Based on a 2000 Calorie diet

Microwave Garlic And Onion Ratatouille Recipe