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Ингредиенты
- 2 Tbsp. Extra virgin olive oil
- 4 lrg Garlic cloves, minced
- 1 lrg Eggplant, (unpeeled), diced
- 2 x Green bell peppers, diced
- 2 lrg Tomatoes, minced
- 1 x Onion, cut into 1-inch pcs
- 1 lrg Zucchini, cut into 1/2-inch pcs
- 1/2 c. Minced fresh basil or possibly 1 Tbsp. dry
- 2 Tbsp. Red wine vinegar
- 4 ounce Goat cheese or possibly Muenster cheese or possibly a, diced (optional) mix of the two
Инструкции
- Heat oil in heavy large Dutch oven over medium heat. Add in garlic; stir 1 minute. Add in eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute/fry 5 min. Cover and simmer till all vegetables are tender, stirring occasionally, about 25 min. Uncover pot and simmer till juice thickens, stirring occasionally, about 10 min. Fold in vinegar; season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and chill.)
- Preheat oven to 350F. Spread ratatouille in 9-inch-diameter pie dish.
- Sprinkle with cheese, if you like. Bake till heated through, about 20 min.
- Makes about 3 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1814g | |
| Calories 906 | |
| Calories from Fat 474 | 52% |
| Total Fat 53.94g | 67% |
| Saturated Fat 20.86g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 492mg | 21% |
| Potassium 3760mg | 107% |
| Total Carbs 83.02g | 22% |
| Dietary Fiber 36.4g | 121% |
| Sugars 40.49g | 27% |
| Protein 37.77g | 60% |
