Ratatouille Recipe

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Ingredients:

Serving

2 lbs eggplants, diced (about 3 medium)
2 lbs zucchini, diced (about 6 medium)
2 (1 lb) cans diced tomatoes
1 bulb of garlic
2 tbsp extra virgin olive oil
salt and pepper
freshly chopped parsley or basil, for garnish

Directions:

Dice the eggplant in 1 inch pieces, sprinkle with salt and set aside in a colander lined with paper towel to let the eggplant sweat out its bitterness.
Dice zucchini in 1 inch pieces.
Using a garlic press, squeeze the cloves of an entire bulb of garlic into a small bowl.
Using fresh paper towel blot the eggplant dry.
Add two tablespoons of oil to a large stock pot.
Add half of the eggplant to the stock pot.
Add half of the zucchini to the stock pot.
Add one can of tomatoes to the stock pot.
Sprinkle half of the garlic over the tomatoes.
Sprinkle this layer with a large pinch of salt pepper.
Layer the other half of the ingredients in the same order topping the tomatoes with another large pinch of salt and pepper.
Simmer on low heat for two hours giving the stew a good stir after the first hour.
Serve with freshly chopped parsley or basil for garnish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	67 Kcal (281 kJ)
Calories from fat	26.67 Kcal
		% Daily Value*
Total Fat	2.96g	5%
Sodium	6.66mg	0%
Potassium	454.19mg	10%
Total Carbs	9.37g	3%
Sugars	6.35g	25%
Dietary Fiber	3.7g	15%
Protein	2.03g	4%
Vitamin C	16.8mg	28%
Iron	0.1mg	0%
Calcium	19.2mg	2%

Amount Per 100 g
Calories	35.03 Kcal (147 kJ)
Calories from fat	13.94 Kcal
		% Daily Value*
Total Fat	1.55g	5%
Sodium	3.48mg	0%
Potassium	237.47mg	10%
Total Carbs	4.9g	3%
Sugars	3.32g	25%
Dietary Fiber	1.93g	15%
Protein	1.06g	4%
Vitamin C	8.8mg	28%
Calcium	10mg	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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