Ratatouille
Equipment
- Cutting Board
- Knife
- Large Skillet
- Stove
Ingredients
- Ingredients
- 1 medium size yellow onion peeled
- 3 garlic cloves peeled and finely minced
- 2 bell peppers green, red or yellow
- 1 eggplant
- 2 tablespoons vegetable oil
- 1 can 15 oz. diced tomatoes, un-drained
- 1 teaspoon dried basil
- 2 tablespoons dried parsley
- ½ teaspoon ground black pepper
Instructions
- Directions
- Wash hands with warm water and soap.
- Wash fresh vegetables before preparing.
- Peel onion and slice onion into ½ inch pieces.
- Remove stem and seeds from pepper and cut into 1 inch pieces.
- Cut eggplant into 1 inch pieces.
- Heat oil in a large skillet and cook onion, garlic, bell peppers and eggplant over medium-high heat until tender, about 15 minutes.
- Add tomatoes, basil and parsley, cook about 10 minutes.
- Add ground black pepper right before serving.
- Serve hot.
Notes
Nutrition Facts (Per Serving)
Calories, 80; Carbohydrate, 15 g; Protein, 3 g; Total Fat, 2 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 5 g; Total Sugars, 7 g; Sodium, 260 mg; Calcium, 35 mg; Folate, 33 mcg; Iron, 0.8 mg; Calories from Fat, 24%. Makes 5 servings, approximately 1 cup each.
Calories, 80; Carbohydrate, 15 g; Protein, 3 g; Total Fat, 2 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 5 g; Total Sugars, 7 g; Sodium, 260 mg; Calcium, 35 mg; Folate, 33 mcg; Iron, 0.8 mg; Calories from Fat, 24%. Makes 5 servings, approximately 1 cup each.
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