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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 145.1
  • Total Fat: 7.7 g
  • Cholesterol: 9.9 mg
  • Sodium: 243.2 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 7.8 g

View full nutritional breakdown of Ratatouille calories by ingredient
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Ratatouille

Submitted by: RAVYNELF
Ratatouille

Introduction

Easy, meatless and delicious Easy, meatless and delicious
Number of Servings: 8

Ingredients

    2 tablespoons olive oil
    3 cloves garlic, minced
    2 teaspoons dried parsley
    1 eggplant, cut into 1/2 inch cubes
    salt to taste
    1 cup grated Parmesan cheese
    2 zucchini, sliced
    1 large onion, sliced into rings
    2 cups sliced fresh mushrooms
    1 green bell pepper, sliced
    2 large tomatoes, chopped

Tips

I usually use cooking spray in place of the olive oil and it doesn't change the taste or texture at all.


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Directions


1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4. Bake in preheated oven for 45 minutes.

Serving Size: Makes 8 1/2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user RAVYNELF.






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