Mexican Ratatouille
Created by Bergy on February 17, 2012
- Servings: 4
- Prep Time: 20m
- Cook Time: 60m
- Recipe #4653
Ingredients
- 1 medium eggplant, skin on, sliced 1/2 inch slices
- 1/4 cup coarse salt
- 1 large onion, peeled, sliced 1/4 inch slices
- 3 large garlic cloves, coarsely chopped
- 1 (398 ml) can Mexican stewed tomatoes
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried ground rosemary
- Salt and pepper to taste
- 1 medium green pepper, chopped
- 1 medium red pepper chopped
- 2 small zucchini, sliced 1/2 inch pieces
How to Make
-
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
Nutritional Facts
- 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