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Ratatouille Nicoise

 

30

Yield

8

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

1 ¼ pounds zucchini
1 ¼ pounds eggplant
1 ¼ pounds tomatoes
3 each green bell peppers
3 each onions
2 cloves garlic
finely chopped
¾ cup olive oil
1 each bay leaves
*
1 x salt and black pepper
*

Directions

Peel zucchini and eggplant; cut in bite-sized pieces.

Cut tomatoes and onion in bite-sized pieces.

Remove seeds and membrane from green pepper and cut into bite-sized pieces.

The vegetables are browned separately, sautéed in oil over medium to high heat.

Start with the onions and peppers.

Once each is browned, combine them together into one pan and continue to cook slowly, covered.

Add bay leaf, salt and pepper at this time.

Cook eggplant next, followed by the zucchini, then the tomatoes with the garlic.

In large pan, combine all ingredients and cook for 10 minutes.

Serve warm.

NOTE: Vegetables are cooked separately to keep them from getting water-logged. Ratatouille should not be mushy.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 321g (11.3 oz)
Amount per Serving
Calories 24875% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 6g 22%
Sugars g
Protein 6g
Vitamin A 18% Vitamin C 104%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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