A dish from France, which features chunks of eggplant and tomatoes. Ratatouille is also delicious served cold.
| 1 | medium eggplant(1 1/2 pounds) |
| 2 | small zucchini (1/2 pound) |
| 1 | medium green bell pepper, chopped (1 cup) |
| 1 | medium onion, finely chopped (1/2 cup) |
| 2 | medium tomatoes, each cut into fourths |
| 1/4 | cup olive oil |
| 1 1/2 | teaspoons salt |
| 1/4 | teaspoon pepper |
| 1 | clove garlic, crushed |
- Cut eggplant into 1/2-inch cubes.
- Slice zucchini into 1/4-inch rounds.
- Cook all ingredients in 12-inch skillet over medium heat 10 to 15 minutes, stirring occasionally,until zucchini is tender.
Vegetables, Side Dish, FrenchGerman, Quick
| Nutrition Facts | ||||||
Serving Size 205.9g |
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Amount Per Serving |
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Calories 125 Calories from Fat
84 |
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% Daily Value* |
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|
Total Fat
9.3g 14%
|
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|
Saturated Fat
1.2g 6%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
590mg 25%
|
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|
Total Carbohydrates
10.5g 4%
|
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|
Dietary Fiber
4.2g 17%
|
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|
Sugars
5.1g |
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|
Protein
2.0g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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