Directions:
- In a large skillet, heat the olive oil over med. heat.
- Add the onion and bell pepper and cook, stirring occasionally, for about 6 minutes.
- Add the eggplant, zucchini, garlic, salt, pepper, sugar, and Cajun spice.
- Reduce the heat to med-low; cover and cook for 15 minutes, stirring occasionally.
- Add the tomatoes, the vinegar, and the 3 tablespoons of water.
- Simmer, covered for 15 minutes, stirring occasionally.
- Meanwhile, cook the fusilli according the the package directions.
- When the fusilli is done, drain well and toss it into the ratatouille.
- Serve immediately while still hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.3 Kcal (1617 kJ) | ||
| Calories from fat | 129.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.41g | 22% | |
|---|---|---|---|
| Cholesterol | 0.85mg | 0% | |
| Sodium | 592.92mg | 25% | |
| Potassium | 390.83mg | 8% | |
| Total Carbs | 56.29g | 19% | |
| Sugars | 8.28g | 33% | |
| Dietary Fiber | 7.18g | 29% | |
| Protein | 8.65g | 17% | |
| Vitamin C | 35.1mg | 59% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.6mg | 75% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 128 Kcal (536 kJ) | ||
| Calories from fat | 42.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 22% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 196.46mg | 25% | |
| Potassium | 129.5mg | 8% | |
| Total Carbs | 18.65g | 19% | |
| Sugars | 2.74g | 33% | |
| Dietary Fiber | 2.38g | 29% | |
| Protein | 2.86g | 17% | |
| Vitamin C | 11.6mg | 59% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.5mg | 75% | |
| Calcium | 11.6mg | 4% | |
* 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.
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