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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 65.4
  • Total Fat: 0.7 g
  • Cholesterol: 0.8 mg
  • Sodium: 134.1 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 2.8 g

View full nutritional breakdown of Fat Free Ratatouille calories by ingredient
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Fat Free Ratatouille

Submitted by: MKLUCILLE

Introduction

Recipe is from FAT-FREE cook book. I like to make this and put it on pasta, or in a sandwich. It is also good cold on crackers or used as a dip. Recipe is from FAT-FREE cook book. I like to make this and put it on pasta, or in a sandwich. It is also good cold on crackers or used as a dip.
Number of Servings: 6

Ingredients

    1 med. Eggplant (chopped into cubes)
    1 to 2 Zucchini (chopped into cubes)
    2 to 3 Garlic cloves
    1 Bell Pepper (Red or Green)
    1 med. Onion
    2/3 cups Low Sodium Veg. Stock
    3 Ripe Tomatoes ( skinned , seeded and chopped into cubes)
    1 tab. Mixed Herbs
    2 tab. Romano Cheese
    Salt & Pepper to taste ( I only use Pepper Red and Black)

Directions

Makes 6 servings

Put Eggplant & Zucchini in colander and salt let drain for 30 min.
While that is draining Put the Pepper, onion & garlic into a saucepan with stock. Bring to boil, cover and cook for 5 min.
Remove lid and boil until all stock has evaporated. Add the tomatoes& herbes to the pan & cook for another3 min. Rinse,& add Eggplant & Zucchini. Cook until tender.
Season to taste.
Sprinkle with Romano Cheese before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user MKLUCILLE.






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