email this pageIngredients
Ratatouille ingredients:
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, chopped
2 bell peppers (red or yellow), chopped
2 cups chopped, cooked potatoes
2 cups chopped, grilled eggplant (about 2 eggplants)
1 (28-ounce) can diced tomatoes, drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounces whole-milk ricotta
1/2 cup shredded Parmesan cheese
Instructions
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, chopped
2 bell peppers (red or yellow), chopped
2 cups chopped, cooked potatoes
2 cups chopped, grilled eggplant (about 2 eggplants)
1 (28-ounce) can diced tomatoes, drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounces whole-milk ricotta
1/2 cup shredded Parmesan cheese
1. Preheat oven to 350F. Heat olive oil in large skillet and add onion, garlic and peppers; sauté 7 minutes.
2. Add potatoes, eggplant, tomatoes, basil, parsley, oregano, salt and pepper; stir gently. Combine ricotta and Parmesan cheese. Place half of vegetable mixture in a 2-quart baking dish, top with ricotta mixture and remaining vegetable mixture. Bake 30 to 40 minutes or until bubbly. Serves 6.
"Relish Good Food Fast," July 2006.
Nutritional Information
2. Add potatoes, eggplant, tomatoes, basil, parsley, oregano, salt and pepper; stir gently. Combine ricotta and Parmesan cheese. Place half of vegetable mixture in a 2-quart baking dish, top with ricotta mixture and remaining vegetable mixture. Bake 30 to 40 minutes or until bubbly. Serves 6.
"Relish Good Food Fast," July 2006.
Per serving: 290 calories, 8g fat, 14g prot., 23g carbs., 4g fiber, 670mg sodium.
