Ratatouille
the Editors of Publications International, Ltd.

Ratatouille
This Mediterranean dish is full of vitamins and minerals, and it tastes great too.
Yield
Makes 6 servings
Ingredients
1/2 | pound eggplant, cut into 1/2-inch cubes |
1 | small onion, sliced and separated into rings |
1 | small zucchini, thinly sliced |
1/2 | medium green bell pepper, chopped |
1 | tomato, cut into wedges |
1 | stalk celery, chopped |
1 | tablespoon grated Parmesan cheese |
1/4 | teaspoon salt (optional) |
1/4 | teaspoon dried chervil leaves |
1/4 | teaspoon dried oregano leaves |
1/8 | teaspoon instant minced garlic |
1/8 | teaspoon dried thyme leaves |
Dash ground pepper |
Preparation
- Combine all ingredients in 2-quart microwavable casserole; cover. Microwave on HIGH 7 to 10 minutes or until eggplant is translucent, stirring every 3 minutes.
Nutritional Information
Serving Size: | 1/6 of total recipe |
Fiber | 2 g |
Carbohydrate | 6 g |
Cholesterol | 1 mg |
Saturated Fat | <1 g |
Total Fat | 1 g |
Calories from Fat | 15 % |
Calories | 29 |
Protein | 1 g |
Sodium | 29 mg |
Dietary Exchange
Vegetable | 1 |
Check out more recipes for French