Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.0 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh0.5 cup, pieces or slices Mushrooms, fresh0.5 cup, chopped Onions, raw2.0 cup, sliced Zucchini1.0 serving 1 Med. Green Bell Pepper2.0 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter)2.0 cup Hunt's diced canned tomatoes, no salt1.0 cup Swanson cooking stock chicken unsalted
Saute onions, mushrooms and green or red peppers. Precook eggplant in the oven or microwave. Add eggplant, zucchini, yellow squash and tomatoes. Cook until desired doneness. Provides several servings. Keep in refrigerator and heat only number of servings desired per meal. Works with all body types, midmorning snack, lunch & dinner.
Serving Size: Makes 6-8, one cup servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user TSPOTTERY.
Number of Servings: 8.0
Recipe submitted by SparkPeople user TSPOTTERY.
Nutritional Info Amount Per Serving
- Calories: 65.1
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 27.3 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 4.5 g
- Protein: 2.7 g