Ratatouille
- Number of Servings: 4
Ingredients
2 1/2 Cup Sliced, Unpeeled Eggplant3 Cup Sliced Zucchini1/2 Cup Chopped Bell Pepper1 Can Diced Tomatoes (1.75 Cup)1 6oz Can Vegetable Juice1/2 Tbsp Dried Parsley Flakes1/2 Tsp Minced GarlicDash Oregano and Basil
In a medium saucepan, simmer tomatoes with garlic, bell pepper, and herbs for thirty minutes over low heat.
Meanwhile, slice the eggplant and zucchini. Layer the eggplant slices in an 8x8 glass baking pan. Pour about half of the tomato mixture over the eggplant. Top with sliced zucchini. Top zucchini with the rest of the sauce. Bake in 350 degree preheated oven thirty-five minutes or until eggplant and zucchini are tender.
Serves four.
Number of Servings: 4
Recipe submitted by SparkPeople user -KATYA-.
Meanwhile, slice the eggplant and zucchini. Layer the eggplant slices in an 8x8 glass baking pan. Pour about half of the tomato mixture over the eggplant. Top with sliced zucchini. Top zucchini with the rest of the sauce. Bake in 350 degree preheated oven thirty-five minutes or until eggplant and zucchini are tender.
Serves four.
Number of Servings: 4
Recipe submitted by SparkPeople user -KATYA-.
Nutritional Info Amount Per Serving
- Calories: 71.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 225.5 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 5.2 g
- Protein: 2.5 g