Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbs. olive oil1 medium onion, chopped2-3 cloves garlic1 green pepper, chopped (about 1 cup)2 tomatoes, diced1 cup sliced mushroomsa sprig of thyme0.5 cup chopped parsley4 tbs parmesan (optional)
Heat the oven at 350 degrees. Halve the two eggplants lengthwise and scoop out the "meat" with a spoon such that the eggplant has a half inch shell or so. Chop and set aside.
In a skilled, heat up the oil and cook the onions until golden brown. Then add the garlic, green pepper, mushrooms, eggplant, tomatoes, a sprig of thyme, salt and pepper to taste and cook for another few minutes until vegetables are cooked.
Fill the 4 eggplant halves with the cooked vegetables, grate a little parmesan (or gruyerre) cheese on top and bake for 1 hour or until eggplant is cooked. Serve with the chopped parsley on top.
Number of Servings: 4
Recipe submitted by SparkPeople user NEWENGLANDER2.
In a skilled, heat up the oil and cook the onions until golden brown. Then add the garlic, green pepper, mushrooms, eggplant, tomatoes, a sprig of thyme, salt and pepper to taste and cook for another few minutes until vegetables are cooked.
Fill the 4 eggplant halves with the cooked vegetables, grate a little parmesan (or gruyerre) cheese on top and bake for 1 hour or until eggplant is cooked. Serve with the chopped parsley on top.
Number of Servings: 4
Recipe submitted by SparkPeople user NEWENGLANDER2.
Nutritional Info Amount Per Serving
- Calories: 189.1
- Total Fat: 9.1 g
- Cholesterol: 3.9 mg
- Sodium: 110.8 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 8.6 g
- Protein: 6.6 g
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