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Ratatouille
Ratatouille
Yield: Makes 6 servings
This Mediterranean dish is full of vitamins and minerals, and it tastes great too.
Ingredients:
1/2pound eggplant, cut into 1/2-inch cubes
1small onion, sliced and separated into rings
1small zucchini, thinly sliced
1/2medium green bell pepper, chopped
1tomato, cut into wedges
1stalk celery, chopped
1tablespoon grated Parmesan cheese
1/4teaspoon salt (optional)
1/4teaspoon dried chervil leaves
1/4teaspoon dried oregano leaves
1/8teaspoon instant minced garlic
1/8teaspoon dried thyme leaves
Dash ground pepper
Preparation:
1.Combine all ingredients in 2-quart microwavable casserole; cover. Microwave on HIGH 7 to 10 minutes or until eggplant is translucent, stirring every 3 minutes.
Nutritional Information:
Serving Size: 1/6 of total recipe
Fiber
2 g
Carbohydrate
6 g
Cholesterol
1 mg
Saturated Fat
Total Fat
1 g
Calories from Fat
15 %
Calories
29
Protein
1 g
Sodium
29 mg
Dietary Exchange:
Vegetable
1
Other ways:
A rich vegetable Provençal stew, made from aubergines, courgettes, sweet peppers, tomatoes, onions and garlic simmered in olive oil with herbs. It can be eaten hot or cold, as a main course or served as an accompaniment to meat dishes. It also makes a good filling for other vegetables or a stuffing for chicken.Heston Blumenthal’s ratatouilleRatatouille stuffed chicken
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Next: Ratatouille Pot Pie, Ratatouille Stir-Fry, Ratatouille Stuffed Chicken, Ratatouille-Stuffed Pepper Halves, Ravioli,
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