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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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