The Young And The Ratatouille
|Oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Eggplant||1 Medium, chopped|
|Zucchini||6 Medium, chopped|
|Bell peppers||2 , cut in small thin slices (Use Red Or Green)|
|Bell peppers||2 , cut into small thin slices (Red / Green Variety)|
|Parsley||1⁄2 Cup (8 tbs)|
|Jack cheese||1 Cup (16 tbs), grated|
|Grated jack cheese||1 Cup (16 tbs)|
1 In a large skillet, heat oil .
2 Add in onions and garlic and cook until glazed.
3 Add eggplant, zucchini, bell peppers, and spices.
4 Cook until eggplant is almost done.
5 Add tomatoes and cook for another 15 minutes.
6 Sprinkle cheese on top. Cover and let the cheese melt, or
7 Transfer in a casserole dish, cover with cheese and bake in a 350 degrees farenheit oven until cheese melts.
8 Serve hot.
Calories 439 Calories from Fat 270
% Daily Value*
Total Fat 31 g48.3%
Saturated Fat 9.4 g46.8%
Trans Fat 0 g
Cholesterol 36.6 mg12.2%
Sodium 281.3 mg11.7%
Total Carbohydrates 30 g10%
Dietary Fiber 9.1 g36.4%
Sugars 14.5 g
Protein 15 g29.5%
Vitamin A 52.7% Vitamin C 237.6%
Calcium 35.7% Iron 11.5%
*Based on a 2000 Calorie diet