Ratatouille Spread Recipe

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Ingredients

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Ingredients:

Serving

2 tbsp olive oil
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1 -2 garlic clove, minced
2 cups diced eggplants
1/2 cup diced zucchini
1/3 cup water
2 tbsp tomato paste
1 tbsp dry vermouth
1/4 cup lightly packed fresh parsley sprig
2 tsp capers
1 tsp red wine vinegar
salt , to taste

Directions:

In a big skillet, heat the oil over med-high heat; add in onions, bell peppers, and garlic; cook/stir until softened, about 3 minutes.
Add in eggplant; cook/stir until softened, about 4 minutes.
Add in zucchini, water, tomato paste, and vermouth; cook 5 minutes or until liquid has evaporated.
Place eggplant mixture, parsley, capers, vinegar, and salt in a food processor container fitted with steel blade; cover and process until pureed.
Cool to room temperature.
*Note-the spread is thick and benefits from adding an extra tablespoon or two of olive oil, if you don't mind adding the extra fat and calories.
Spread on pumpernickel party rounds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	52.75 Kcal (221 kJ)
Calories from fat	31.78 Kcal
		% Daily Value*
Total Fat	3.53g	5%
Sodium	25.13mg	1%
Potassium	191.74mg	4%
Total Carbs	4.32g	1%
Sugars	2.02g	8%
Dietary Fiber	1.31g	5%
Protein	1.01g	2%
Vitamin C	17.5mg	29%
Vitamin A	0.2mg	7%
Iron	3.7mg	21%
Calcium	14mg	1%

Amount Per 100 g
Calories	67.67 Kcal (283 kJ)
Calories from fat	40.77 Kcal
		% Daily Value*
Total Fat	4.53g	5%
Sodium	32.24mg	1%
Potassium	245.97mg	4%
Total Carbs	5.54g	1%
Sugars	2.59g	8%
Dietary Fiber	1.68g	5%
Protein	1.3g	2%
Vitamin C	22.5mg	29%
Vitamin A	0.3mg	7%
Iron	4.8mg	21%
Calcium	17.9mg	1%

* 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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