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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 x onion diced
- 1 clv garlic chopped
- 1 sm eggplant diced
- 1 sm red pepper seeded de ribbed and diced
- 4 ounce small cremini mushrooms quartered
- 1 c. minced tomatoes
- 1/2 tsp dry thyme
- 1/2 c. minced fresh basil
- 1 x salt and freshly grnd pepper to taste Six 6 inch pitta breads cut in half to make 12 pockets
- 3 c. spinach leaves coarsely minced
Direcciones
- In a medium skillet over medium high heat heat oil and saute/fry onion garlic eggplant pepper and mushrooms till slightly softened about 5 min.
- Stir in tomatoes and thyme cover and simmer for 5 min.
- Uncover and simmer another 5 min. Stir in basil.
- Let cold and add in salt and pepper.
- Line pita halves with spinach and fill with ratatouille.
- Do not let the simplicity of this stovetop ratatouille fool you: The mix is full of the flavour and character of the classic version and the spinach leaves add in a subtle fresh taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1212g | |
| Calories 542 | |
| Calories from Fat 259 | 48% |
| Total Fat 29.35g | 37% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 3106mg | 89% |
| Total Carbs 66.65g | 18% |
| Dietary Fiber 31.0g | 103% |
| Sugars 29.09g | 19% |
| Protein 15.06g | 24% |
