Mexican Ratatouille

4
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


" 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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

Dissie

Thank you Bergy for such a delicious side dish! OMG this is a wonderful mix of veggies. This is going to be made again in the near future! What a way to use up those garden veggies.

review by:
(18 Aug 2012)