Ratatouille

Oxmoor House
This zesty eggplant dish is delicious paired with Chicken and Broccoli in Phyllo.
2 servings

Ingredients

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Olive oil-flavored vegetable cooking spray
1/2 teaspoon olive oil
1/2 cup chopped onion
1/2 cup green pepper strips
1 1/2 teaspoons minced garlic
1 1/2 cups peeled, cubed eggplant
1 cup peeled, seeded, and chopped tomato
1/2 cup sliced zucchini
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chopped fresh parsley

Preparation

Coat a medium nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add onion, green pepper, and garlic; saute 2 minutes. Stir in eggplant and next 5 ingredients. Cover and cook 5 minutes or until tender, stirring twice. Sprinkle with parsley.

Created date

August 2009

Nutritional Information

Calories 79
Caloriesfromfat 24 %
Fat 2.1 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.8 g
Carbohydrate 14.9 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 308 mg
Calcium 0.0 mg