Ratatouille
Ingredients:
1 medium eggplant
1 small zucchini
1 medium onion
1 tablespoon canola oil
16 oz. jar salsa (2 cups)
grated parmesan cheese (optional)
black pepper
1 pound pasta or rice
Directions:
- Peel eggplant and wash zucchini then cut into ¾-inch cubes.
- Chop onion.
- Heat oil in skillet then add vegetables and sauté over medium heat for 10 minutes or until vegetables are soft.
- Pour in salsa, stir and simmer covered over low heat for about 10 minutes.
- Add grated cheese and pepper to taste if desired.
- Serve over one pound of cooked pasta or rice.
Makes 4 servings.
| Nutrition Facts | |||
| Serving Size: ¼ recipe |
% Daily Value |
|
|
| Calories 540 Calories from fat: 60 | |||
| Total Fat 7g |
11% |
|
|
| Saturated Fat 1g |
5% |
|
|
| Cholesterol 0mg |
0% |
|
|
| Sodium 610mg |
25% |
|
|
| Total Carbohydrate 93g |
31% |
|
|
| Dietary Fiber 9g |
35% |
|
|
| Sugars 10g |
|
|
|
| Protein 29g |
|
|
|
| Vitamin A 20% Vitamin C 45% | |||
| Calcium 15% Iron 35% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
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