Quick Ratatouille
Try a new dish today with this savory recipe that will become your new favorite.
Yield
1 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
garlic
cloves, crushed |
|
| 1 | each |
eggplant
halved and sliced crosswise (half-circles) |
*
|
| 3 | each |
zucchini
sliced |
|
| 2 | cups |
mushrooms
sliced |
|
| ½ | teaspoon |
thyme
crushed |
*
|
| 1 | each |
tomatoes
stewed, can |
|
| ½ | cup |
red wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
garlic
cloves, crushed |
|
| 1 | each |
eggplant
halved and sliced crosswise (half-circles) |
*
|
| 3 | each |
zucchini
sliced |
|
| 473 | ml |
mushrooms
sliced |
|
| 2.5 | ml |
thyme
crushed |
*
|
| 1 | each |
tomatoes
stewed, can |
|
| 118 | ml |
red wine
|
*
|
Directions
Pour wine into bottom of a stew pot or dutch oven. Add garlic. Turn heat to medium. Layer the eggplant slices in the pot, followed by the zucchini slices, then the mushrooms. Sprinkle the thyme over the mushrooms. Pour the can of tomatoes on top. Cover and simmer/steam 20 minutes or until everything is cooked through.
