Ratatouille Recipe

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Ingredients

Count

Nutrition

164

Calories

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Ingredients:

Serving

2 cups (1-inch) cubed peeled eggplant (about 6 oz)
1 cup chopped onion
1 cup chopped red bell pepper
1/3 cup dry white wine
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 garlic cloves, minced
2 medium zucchini , halved lengthwise and sliced
2 medium- sized yellow squash , halved lengthwise and sliced
1 (14.5-oz) can diced fire-roasted tomatoes, undrained
1/3 cup chopped fresh basil
12 oz uncooked penne ( tube-shaped pasta)
3 oz crumbled goat cheese (about 3/4 cup)

Directions:

Place first 10 ingredients in a 5-quart electric slow cooker; stir well. Cover and cook on LOW for 4 hours or until eggplant is tender. Stir in basil.
Cook pasta according to package directions, omitting salt and fat. Serve ratatouille over pasta, and sprinkle with cheese.
Storage Tip: Eggplants are best stored in a cool, dry place (50 degrees is ideal) for one to two days. For longer storage, place whole, unwashed eggplants in a plastic bag in the vegetable drawer of your fridge.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	163.7 Kcal (685 kJ)
Calories from fat	66.66 Kcal
		% Daily Value*
Total Fat	7.41g	11%
Cholesterol	14.88mg	5%
Sodium	250.27mg	10%
Potassium	184.59mg	4%
Total Carbs	12.99g	4%
Sugars	5g	20%
Dietary Fiber	4.17g	17%
Protein	7.49g	15%
Vitamin C	36.1mg	60%
Vitamin A	0.8mg	26%
Iron	13.8mg	77%
Calcium	146.3mg	15%

Amount Per 100 g
Calories	85.9 Kcal (360 kJ)
Calories from fat	34.98 Kcal
		% Daily Value*
Total Fat	3.89g	11%
Cholesterol	7.81mg	5%
Sodium	131.34mg	10%
Potassium	96.87mg	4%
Total Carbs	6.81g	4%
Sugars	2.62g	20%
Dietary Fiber	2.19g	17%
Protein	3.93g	15%
Vitamin C	19mg	60%
Vitamin A	0.4mg	26%
Iron	7.3mg	77%
Calcium	76.8mg	15%

* 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.