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Garden Ratatouille

  Eggplant 2 Small, peeled and thinly sliced
  Salt To Taste
  Olive oil 2 Tablespoon, divided
  Zucchini 4 Small, sliced
  Onions 2 Cup (32 tbs), chopped
  Garlic 3 Clove (15 gm), minced
  Green bell peppers 3 , cut into cubes
  Tomatoes 2 Cup (32 tbs), chopped
  Parsley 1⁄2 Cup (8 tbs), chopped
  Oregano/1 teaspoon dried oregano 2 Teaspoon
  Granulated sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooked brown rice 6 Cup (96 tbs)

Preheat oven to 325 degrees.
In a colander sprinkle eggplant with salt.
Drain for 30 minutes.
Dry with paper towels.
Brush a nonstick skillet with a small amount of oil.
In the oiled skillet saute the eggplant over medium heat until softened, brushing skillet with oil as necessary.
Remove eggplant.
Add the remaining oil and zucchini.
Saute until tender.
Remove zucchini with a slotted spoon.
Add onions and garlic.
Saute for 5 minutes.
Add green peppers, tomatoes, parsley, oregano, sugar, 1/2 teaspoon salt and pepper.
Cook for 5 minutes longer.
In a casserole layer eggplant, zucchini and tomato mixture 1/2 at a time; cover.
Bake for 1 hour.
Serve over hot rice.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2201 Calories from Fat 394

% Daily Value*

Total Fat 45 g69.8%

Saturated Fat 7.4 g36.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1520 mg63.3%

Total Carbohydrates 417 g139%

Dietary Fiber 74.7 g298.9%

Sugars 64.5 g

Protein 55 g110.4%

Vitamin A 188.9% Vitamin C 1001.3%

Calcium 65.4% Iron 110.6%

*Based on a 2000 Calorie diet

Garden Ratatouille Recipe