See Also: ratatouille(dictionary)
Ratatouille(recipes)
Ratatouille Pot Pie(recipes)
Sausage Ratatouille(recipes)
Ratatouille Stir-Fry(recipes)
Three Mushroom Ratatouille(recipes)
Grilled Ratatouille(recipes)
Mediterranean Meatball Ratatouille(recipes)
Balsamic-Herb Ratatouille(recipes)
Ratatouille Stuffed Chicken(recipes)

Ratatouille (recipes)


Ratatouille

Yield: Makes 6 servings

This Mediterranean dish is full of vitamins and minerals, and it tastes great too.





Ingredients:



1/2pound eggplant, cut into 1/2-inch cubes

1small onion, sliced and separated into rings

1small zucchini, thinly sliced

1/2medium green bell pepper, chopped

1tomato, cut into wedges

1stalk celery, chopped

1tablespoon grated Parmesan cheese

1/4teaspoon salt (optional)

1/4teaspoon dried chervil leaves

1/4teaspoon dried oregano leaves

1/8teaspoon instant minced garlic

1/8teaspoon dried thyme leaves

Dash ground pepper









Preparation:





1.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







Fiber

2 g







Carbohydrate

6 g







Cholesterol

1 mg







Saturated Fat









Total Fat

1 g







Calories from Fat

15 %







Calories

29







Protein

1 g







Sodium

29 mg









Dietary Exchange:







Vegetable

1















Other ways:




A rich vegetable Provençal stew, made from aubergines, courgettes, sweet peppers, tomatoes, onions and garlic simmered in olive oil with herbs. It can be eaten hot or cold, as a main course or served as an accompaniment to meat dishes. It also makes a good filling for other vegetables or a stuffing for chicken.Heston Blumenthal’s ratatouilleRatatouille stuffed chicken