Diet Nutritional Stats Ratatouille
Serving Size 349 g
Amount Per Serving
Calories 89 Calories from Fat 8
% Daily Value
Total Fat .9g 1%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 600mg 25%
Total Carbohydrates 19.1g 6%
Dietary Fiber 6.2g 25%
Sugars 10.2g
Protein 3.6g
Vitamin A 64% Vitamin C 183% Iron 7% Calcium 5%
  1. 1/2 pound eggplant
  2. 1/2 pound zucchini, trimmed
  3. 1 teaspoon salt
  4. PAM spray
  5. 1 8-ounce onion, thinly sliced (about 2 cups)
  6. 2 green bell peppers, thinly sliced into strips
  7. 2 garlic cloves, pressed
  8. 1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
  9. 3 tablespoons minced fresh parsley

Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl

Heat large skillet over medium-high heat, sprayed with PAM spray. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.

Spray skillet with PAM spray; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with pepper.

Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil 2 to 3 minutes.

Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper.

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