Directions:
- Drain the beans and reserve 1/2 cup of the liquid.
- Heat a large sauté pan over high heat. Add the oil and onions-saute for 3-5 minutes.
- Add garlic-saute for about 30 seconds until you can smell-don't brown it.
- Add the eggplant, zucchini and bean liquid. Simmer over low to medium heat, covered for 15 minutes.
- Add beans and tomatoes bringing it back to a simmer for another 5 minutes.
- Set aside.
- In a small bowl, mix together the vinegar, sugar, and salt. Stir into the cooled ratatouille.
- Add Basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.76 Kcal (472 kJ) | ||
| Calories from fat | 15.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 3% | |
|---|---|---|---|
| Sodium | 177.93mg | 7% | |
| Potassium | 632.1mg | 13% | |
| Total Carbs | 18.41g | 6% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 6.44g | 26% | |
| Protein | 6.73g | 13% | |
| Vitamin C | 37.2mg | 62% | |
| Iron | 1.6mg | 9% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 38.63 Kcal (162 kJ) | ||
| Calories from fat | 5.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 3% | |
|---|---|---|---|
| Sodium | 60.95mg | 7% | |
| Potassium | 216.53mg | 13% | |
| Total Carbs | 6.31g | 6% | |
| Sugars | 1.75g | 20% | |
| Dietary Fiber | 2.2g | 26% | |
| Protein | 2.3g | 13% | |
| Vitamin C | 12.8mg | 62% | |
| Iron | 0.5mg | 9% | |
| Calcium | 19.3mg | 6% | |
* 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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