Mexican Ratatouille
Recipe: #4653
February 17, 2012
Categories: Side Dishes, Tomato, Eggplant, Garlic, Onions, Peppers Cinco de Mayo, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
" This recipe has never seen Mexico except in my imagination. Very tasty peppy recipe. The cook time does not include the 1/2 hour sweating of the eggplant"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (177 g)
- Calories 156.8
- Total Fat - 11.9 g
- Saturated Fat - 7.4 g
- Cholesterol - 30.5 mg
- Sodium - 12.3 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 2.7 g
- Sugars - 7.6 g
- Protein - 1.9 g
- Calcium - 36.7 mg
- Iron - 0.7 mg
- Vitamin C - 34.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the sliced eggplant slices on paper towels, sprinkle with salt place paper towels over the slices and let them sweat for 1/2 hour, rinse off the salt and dry and dice the eggplant into 1 1/2 inch pieces
Step 2
Lightly spray a skillet with olive oil, over medium heat saute the onions and garlic until the onion is limp and the garlic lightly browned
Step 3
Add the eggplant, tomatoes, basil, rosemary, salt and pepper. Cover and simmer for 45 minutes
Step 4
Add peppers and zucchini, cover and simmer for a further 15 minutes
Tips
No special items needed.
1 Reviews
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