Garden Fresh Ratatouille
Grab all those fresh ingredients from your garden and whip up this delicious ratatouille.
1 small eggplant, unpeeled, cut into 1/2-inch pieces
1 small green sweet pepper, seeded and cut into strips
1 small onion, thinly sliced
1 clove garlic, minced
1 tablespoon cooking oil
1 large zucchini or other summer squash, sliced
1 large tomato peeled and cut into wedges
1 tablespoon snipped fresh basil
1/8 teaspoon salt
1/8 to 1/4 teaspoon pepper tablespoons snipped parsley
1/4 cup shredded Parmesan cheese
- In colander over a sink or large bowl mix cut eggplant with 1⁄2 teaspoon salt. Let stand 30 minutes. Rinse and drain well. Pat eggplant dry.
- In a 4-quart pot cook sweet pepper, onion, and garlic in hot oil over medium heat for 5 minutes, stirring frequently. Stir in eggplant, summer squash or zucchini, tomato, basil, salt and pepper. Cover and cook 5 to 7 minutes longer or until vegetables are tender, stirring occasionally. Stir in parsley.
- To serve, top cooked rice, polenta, baked potato or pasta with ratatouille mixture. Sprinkle 1 tablespoon Parmesan cheese over each serving.
|Serving Size: 1/4 recipe|
|Servings per Recipe: 4|
|Amount Per Serving|
|% Daily Value|
|Total Fat: 5 g||8%|
|Saturated Fat: 1 g||7%|
|Cholesterol: 13 g||1%|
|Sodium: 166 mg||7%|
|Carbohydrate: 13 g||4%|
|Dietary Fiber: 5 g||19%|
|Protein: 5 g||9%|
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.