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Artichoke Ratatouille (Sandra Lee) Recipe

Artichoke Ratatouille (Sandra Lee) Recipe

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Ingredients:

Serving

3 tbsp olive oil
1 small eggplant, diced into 1-inch cubes
1 (16-oz) bag frozen stir-fry vegetables, thawed (recommended : birds eye)
1 (9-oz) package frozen artichoke hearts, thawed
1 tbsp minced garlic
1/2 tsp red pepper flakes
salt and fresh ground pepper
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh basil

Directions:

In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	139.71 Kcal (585 kJ)
Calories from fat	102.48 Kcal
		% Daily Value*
Total Fat	11.39g	18%
Sodium	11.37mg	0%
Potassium	315.71mg	7%
Total Carbs	9.12g	3%
Sugars	5.18g	21%
Dietary Fiber	4.08g	16%
Protein	1.82g	4%
Vitamin C	5.4mg	9%
Iron	0.1mg	0%
Calcium	21mg	2%

Amount Per 100 g
Calories	92.99 Kcal (389 kJ)
Calories from fat	68.2 Kcal
		% Daily Value*
Total Fat	7.58g	18%
Sodium	7.57mg	0%
Potassium	210.12mg	7%
Total Carbs	6.07g	3%
Sugars	3.45g	21%
Dietary Fiber	2.72g	16%
Protein	1.21g	4%
Vitamin C	3.6mg	9%
Iron	0.1mg	0%
Calcium	14mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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