Eggplant Ratatouille With Black Pepper
|Olive oil||7 1⁄3 Tablespoon (1/3 cup plus 2 tablespoons)|
|Onions||2 Medium, thinly sliced|
|Garlic||2 Clove (10 gm)|
|Canned peeled tomatoes||28 Ounce (1 can, with juice)|
|Bell peppers||4 , julienned|
|Freshly ground black pepper||To Taste|
|Eggplant||1 Large, peeled and diced|
|Zucchini||3 Medium, cut into 1/2 inch slices|
Heat a large, deep skillet over medium heat.
Add 1/3 cup of the oil and the onion.
Saute until translucent.
Add the garlic and cook for 1 more minute.
Remove onion and garlic from the pan and set aside.
Quarter the tomatoes, reserving any juice.
Layer the bottom of the skillet with the peppers, salt and pepper, and 1/4 of the onion-garlic mixture.
Then layer with the eggplant, more salt and pepper, and another 1/4 of the onion garlic mixture.
Repeat the layers using the zucchini, then the tomatoes in place of the eggplant and finally topping with the remaining onion garlic mixture.
Pour in the reserved tomato juice and top with remaining 2 tablespoons of oil.
Cover and simmer over very low heat for 35 to 40 minutes.
Uncover and cook an additional 10 minutes to reduce the liquid.
Serving size: Complete recipe
Calories 1633 Calories from Fat 1000
% Daily Value*
Total Fat 113 g174.4%
Saturated Fat 16.1 g80.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1931.3 mg80.5%
Total Carbohydrates 147 g49%
Dietary Fiber 45.6 g182.3%
Sugars 71.5 g
Protein 28 g56%
Vitamin A 166.5% Vitamin C 1124.4%
Calcium 56.1% Iron 38.4%
*Based on a 2000 Calorie diet