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Ratatouille Using Tomato Alfredo Sauce

Diet.Guru's picture
Ingredients
  Butter 1 Tablespoon
  Olive oil 1 Tablespoon
  Yellow onion 1⁄2 , chopped
  Garlic 4 Clove (20 gm), crushed
  Eggplant 1 , peeled, cubed
  Zucchini 1 , cubed
  Yellow squash 1 , cubed
  Green bell pepper 1 , sliced
  Dry red wine 2 Tablespoon
  Classico tomato alfredo sauce 1 Cup (16 tbs)
  Bay leaf 1
  Water 1⁄2 Cup (8 tbs)
Directions

1. Cube vegetables into bite sized pieces.
2. In a large deep skillet, saute onions in butter on medium/high heat until tender (about 2 minutes). Add olive oil and garlic and saute 1 minute longer.
3. Add cubed vegetables and saute for about 5 minutes, stirring frequently.
4. Add wine, pasta sauce and bay leaf. Stir. Reduce heat to medium low and cook for 15 minutes or until eggplant is cooked through well. Stir occasionally, adding water, if needed.
5. Remove bay leaf. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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4.228945
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1158 Calories from Fat 582

% Daily Value*

Total Fat 67 g102.9%

Saturated Fat 30.4 g152.1%

Trans Fat 0 g

Cholesterol 146.5 mg48.8%

Sodium 955.8 mg39.8%

Total Carbohydrates 108 g36%

Dietary Fiber 31.9 g127.5%

Sugars 53.2 g

Protein 43 g86.4%

Vitamin A 29.8% Vitamin C 286.5%

Calcium 17.8% Iron 16.6%

*Based on a 2000 Calorie diet

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Ratatouille Using Tomato Alfredo Sauce Recipe