Ratatouille
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Ratatouille calories by ingredient
Number of Servings: 4
Ingredients
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2 1/2 Cup Sliced, Unpeeled Eggplant
3 Cup Sliced Zucchini
1/2 Cup Chopped Bell Pepper
1 Can Diced Tomatoes (1.75 Cup)
1 6oz Can Vegetable Juice
1/2 Tbsp Dried Parsley Flakes
1/2 Tsp Minced Garlic
Dash Oregano and Basil
Directions
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-.
Member Ratings For This Recipe
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