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 |
| Calories | 29 |
| Calories from Fat | 15 % |
| Total Fat | 1 g |
| Saturated Fat | <1 g |
| Cholesterol | 1 mg |
| Carbohydrate | 6 g |
| Fiber | 2 g |
| Protein | 1 g |
| Sodium | 29 mg |
Dietary Exchange
| Vegetable | 1 |
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