Zucchini And Eggplant Ratatouille
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable oil/Olive oil||1⁄4 Cup (4 tbs)|
|Eggplant||1 Medium, peeled and cut into 1/2 inch cubes|
|Squash zucchini||2 Small, sliced|
|Tomatoes||4 Medium, peeled and quartered|
|Basil leaves||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Place green pepper, onion, garlic and oil in a 3 qt.glass casserole dish.
Cover and microwave 2 to 4 minutes or until tender.
Stir in eggplant and zucchini.
Cover and microwave 6 to 10 minutes [ROASTS, 10 to 12 minutes stir once during cooking.
Stir in remaining ingredients.
Microwave 6 to 8 minutes [ROASTS, 8 to 10 minutes] Stir twice during cooking.
Let stand 3 to 5 minutes.
Serving size: Complete recipe
Calories 907 Calories from Fat 583
% Daily Value*
Total Fat 66 g101.8%
Saturated Fat 12.8 g64.2%
Trans Fat 0 g
Cholesterol 26.4 mg8.8%
Sodium 4405.1 mg183.5%
Total Carbohydrates 67 g22.3%
Dietary Fiber 25.3 g101.1%
Sugars 33.3 g
Protein 26 g51.4%
Vitamin A 113.9% Vitamin C 397.3%
Calcium 51.6% Iron 26.4%
*Based on a 2000 Calorie diet