Ratatouille
Submitted by:
Lynette |
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Prep Time:
15 Minutes
Cook Time: 45 Minutes
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"This
healthful Italian dish is loaded with succulent Mediterranean
vegetables."
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| Ingredients |
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| 2 tablespoons olive
oil |
| 3 cloves garlic,
minced |
| 2 teaspoons dried
parsley |
| 1 eggplant, cut into
1/2 inch cubes |
| salt to taste |
| 1 cup grated
Parmesan cheese |
| 2 zucchini, sliced |
| 1 large onion,
sliced into rings |
| 2 cups sliced
fresh mushrooms |
| 1 green bell pepper,
sliced |
| 2 large tomatoes,
chopped |
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| Directions |
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Preheat oven to 350 degrees F (175 degrees
C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1
tablespoon olive oil.
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| 2 |
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Heat remaining 1 tablespoon olive oil in a
medium skillet over medium heat. Sauté garlic until lightly
browned. Mix in parsley and eggplant. Sauté until eggplant is
soft, about 10 minutes. Season with salt to taste.
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| 3 |
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Spread eggplant mixture evenly across bottom
of prepared casserole dish. Sprinkle with a few tablespoons of
Parmesan cheese. Spread zucchini in an even layer over top.
Lightly salt and sprinkle with a little more cheese. Continue
layering in this fashion, with onion, mushrooms, bell pepper, and
tomatoes, covering each layer with a sprinkling of salt and
cheese.
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Bake in preheated oven for 45 minutes.
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| Makes
4 servings
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Nutrition at a glance
Servings Per Recipe: 4 |
amount
per serving |
| Calories |
279 |
| Protein |
15g |
| Total
Fat |
15g |
| Sodium |
487mg |
| Cholesterol |
20mg |
| Carbohydrates |
24g |
| Fiber |
- |
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