Directions:
- Heat olive oil in large pot. Cook onion and garlic in olive oil until tender. Add eggplant and simmer for 10 minutes. Add zucchini, tomatoes, parsley and about 1 cup of water or chicken stock.
- Salt and pepper to taste. Simmer on low/medium heat for about 30 minutes until vegetables are tender, stirring frequently. You may need to add just a little more water as the dish cooks down. Meanwhile cook pasta according to package directions until just al dente. Drain pasta and spoon into bowls. Spoon ratatouille over pasta and top with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.3 Kcal (1559 kJ) | ||
| Calories from fat | 170.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.96g | 29% | |
|---|---|---|---|
| Cholesterol | 22mg | 7% | |
| Sodium | 402.6mg | 17% | |
| Potassium | 1243.66mg | 26% | |
| Total Carbs | 28.23g | 9% | |
| Sugars | 8.05g | 32% | |
| Dietary Fiber | 9.86g | 39% | |
| Protein | 21.4g | 43% | |
| Vitamin C | 91.3mg | 152% | |
| Iron | 3mg | 16% | |
| Calcium | 364mg | 36% | |
| Amount Per 100 g | |||
| Calories | 68.33 Kcal (286 kJ) | ||
| Calories from fat | 31.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 29% | |
|---|---|---|---|
| Cholesterol | 4.04mg | 7% | |
| Sodium | 73.89mg | 17% | |
| Potassium | 228.27mg | 26% | |
| Total Carbs | 5.18g | 9% | |
| Sugars | 1.48g | 32% | |
| Dietary Fiber | 1.81g | 39% | |
| Protein | 3.93g | 43% | |
| Vitamin C | 16.8mg | 152% | |
| Iron | 0.5mg | 16% | |
| Calcium | 66.8mg | 36% | |
* 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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