Ratatouille

Ingredients:

  • 1 medium size yellow onion, peeled
  • 3 garlic cloves, peeled and finely minced
  • 2 bell peppers (green, red or yellow)
  • 1 eggplant
  • 2 tablespoons vegetable oil
  • 1 can (15 oz.) diced tomatoes, un-drained
  • 1 teaspoon dried basil
  • 2 tablespoons dried parsley
  • ½ teaspoon ground black pepper

Directions:

1.    Wash hands with warm water and soap. 
2.    Wash fresh vegetables before preparing.
3.    Peel onion and slice onion into ½ inch pieces.
4.    Remove stem and seeds from pepper and cut into 1 inch pieces.
5.    Cut eggplant into 1 inch pieces.
6.    Heat oil in a large skillet and cook onion, garlic, bell peppers and eggplant over medium-high heat until tender, about 15 minutes.
7.    Add tomatoes, basil and parsley, cook about 10 minutes. 
8.    Add ground black pepper right before serving.
9.    Serve hot.

 

Nutrition Facts (Per Serving):

Calories, 80; Carbohydrate, 15 g; Protein, 3 g; Total Fat, 2 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 5 g; Total Sugars, 7 g; Sodium, 260 mg; Calcium, 35 mg; Folate, 33 mcg; Iron, 0.8 mg; Calories from Fat, 24%.

Source - USDA, SNAP-Ed Connection Recipe Finder; ONIE Project - Oklahoma Nutrition Information and Education. Simple Healthy Recipes.

Makes 5 servings, approximately 1 cup each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Ratatouille

Rate this Recipe
Ratatouille
Dinner
4.50 Rating

Ingredients

  • 1 medium size yellow onion, peeled
  • 3 garlic cloves, peeled and finely minced
  • 2 bell peppers (green, red or yellow)
  • 1 eggplant
  • 2 tablespoons vegetable oil
  • 1 can (15 oz.) diced tomatoes, un-drained
  • 1 teaspoon dried basil
  • 2 tablespoons dried parsley
  • ½ teaspoon ground black pepper

Directions

1.    Wash hands with warm water and soap. 
2.    Wash fresh vegetables before preparing.
3.    Peel onion and slice onion into ½ inch pieces.
4.    Remove stem and seeds from pepper and cut into 1 inch pieces.
5.    Cut eggplant into 1 inch pieces.
6.    Heat oil in a large skillet and cook onion, garlic, bell peppers and eggplant over medium-high heat until tender, about 15 minutes.
7.    Add tomatoes, basil and parsley, cook about 10 minutes. 
8.    Add ground black pepper right before serving.
9.    Serve hot.

 

Nutrition Facts (Per Serving)

Calories, 80; Carbohydrate, 15 g; Protein, 3 g; Total Fat, 2 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 5 g; Total Sugars, 7 g; Sodium, 260 mg; Calcium, 35 mg; Folate, 33 mcg; Iron, 0.8 mg; Calories from Fat, 24%.

Source - USDA, SNAP-Ed Connection Recipe Finder; ONIE Project - Oklahoma Nutrition Information and Education. Simple Healthy Recipes.

Makes 5 servings, approximately 1 cup each.

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