Directions:
- Heat the oil in a large nonstick skillet. Add the onion and garlic; stir-fry over medium-high heat about 2 minutes.
- Add the eggplant and stir-fry about 2 minutes. Add the zucchini, green pepper, and tomatoes; stir-fry 3 minutes more.
- Add the basil, salt and pepper. Cover and simmer 30 minutes over low heat.
- Uncover, stir gently, and simmer 10 minutes more. Add the drained capers. Serve hot or chilled.
- Variation Instructions:
- Eggplant, onion, tomatoes, and peppers are traditional ingredients in ratatouille, but don't be afraid to improvise and add summer squash, scallions, red bell peppers or other vegetables as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.47 Kcal (341 kJ) | ||
| Calories from fat | 42.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 7% | |
|---|---|---|---|
| Sodium | 191.98mg | 8% | |
| Potassium | 317.7mg | 7% | |
| Total Carbs | 9.15g | 3% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 31mg | 52% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.8mg | 60% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.94 Kcal (217 kJ) | ||
| Calories from fat | 27.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 7% | |
|---|---|---|---|
| Sodium | 122.4mg | 8% | |
| Potassium | 202.55mg | 7% | |
| Total Carbs | 5.83g | 3% | |
| Sugars | 3.39g | 21% | |
| Dietary Fiber | 2.26g | 14% | |
| Protein | 0.97g | 3% | |
| Vitamin C | 19.8mg | 52% | |
| Vitamin A | 0.4mg | 20% | |
| Iron | 6.9mg | 60% | |
| Calcium | 21.5mg | 3% | |
* 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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