Ratatouille the Editors of Publications International, Ltd.
This Mediterranean dish is full of vitamins and minerals, and it tastes great too.
Makes 6 servings
|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|
- 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.
|Serving Size:||1/6 of total recipe|
|Calories from Fat||15 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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