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Zucchini And Eggplant Ratatouille

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Ingredients
  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
  Salt 2 Teaspoon
  Basil leaves 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Grated parmesan cheese 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Vegetable

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

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

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Zucchini And Eggplant Ratatouille Recipe