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Рецепт Ratatouille of Zucchini and Eggplant copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

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Cost per recipe $11.81 view details

Инструкции

  1. Wash eggplant and zucchini. Cut zucchini into 1/4 inch slices. Cut eggplant into 1/4 inch cubes. Wash tomatoes. Fillet them by removing inside liquid and seeds. Slice into thin slices.
  2. In large saute pan, heat olive oil. Saute whole garlic cloves, chopped onions till golden. place in cut eggplants and zucchini and 1/2 cup dry white wine, 1/2 cup water. Saute for 10 minutes, stirring. Add in tomatoes, stirring and saute for another 10 minutes or until eggplant and zucchini are tender. If at any time liquid is needed add in a little water.
  3. When done remove from heat and add in cubed mozzarella and freshly grated parmigiana-reggiano cheese. Stir, mozzarella cheese will become stringy. Serve warm or cool. In the winter it is great hot or warm, in the summer cool. Serve with crusty bread and dry white wine.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2813g
Calories 1260  
Calories from Fat 623 49%
Total Fat 70.91g 89%
Saturated Fat 21.36g 85%
Trans Fat 0.0g  
Cholesterol 90mg 30%
Sodium 986mg 41%
Potassium 6426mg 184%
Total Carbs 130.82g 35%
Dietary Fiber 62.5g 208%
Sugars 62.24g 41%
Protein 52.53g 84%
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