Baked Ratatouille
Nutrition
- Calories
- 243 cal
- Protein
- 5.5 g
- Carbs
- 27 g
- Fat
- 14.3 g
- Sat. fat
- 2 g
- Sugar
- 25.5 g
- Sodium
- 24 mg
Ingredients
- 3 tbsp olive oil
- 5 clove garlic cloves
- 1 whole eggplant
- 2 whole green bell peppers
- 2 can tomatoes
- 1 whole onion
- 1 whole zucchini
- 1/2 tbsp fresh basil
- 2 tbsp red wine vinegar
- 4 oz feta cheese
Directions
- 1
Preheat oven to 350 degrees
- 2
Heat oil in a heavy , large dutch oven over medium heat
- 3
Add garlic, then Stir 1 minute
- 4
Add eggplant , green bell peppers , tomatoes , onion , zucchini and basil
- 5
Saute for 5 minutes
- 6
Cover and simmer until all vegetables are tender , stirring occasionally , about 25 minutes
- 7
Uncover pot and simmer until juice thickens , stirring occasionally , about 10 minutes
- 8
Mix in vinegar
- 9
Season to taste with salt and pepper
- 10
Spread in 9-inch pie dish
- 11
Sprinkle with cheese , if desired
- 12
Bake until heated through , about 20 minutes
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