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Receta Ratatouille copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 1 fresh eggplant
- 1 fresh zucchini
- 3 cloves garlic
- 1 slice fresh onion
- 3 red, ripe ,plum tomatoes
- 3 tablespoons of extra virgin olive oil
- pinch of salt to taste
Direcciones
- Clean eggplant and cut into cubes,clean zucchini and slice. Clean tomatoes, and filet. Place olive oil in saute pan, place in whole garlic, onion slice, saute for 30 seconds. Place in zucchini, eggplant, tomatoes, freshly chopped parsley. Cover, stir with wooden spoon every 5minutes. Cook for 30 minutes. Cut focaccia bread into serving sizes top with ratatouille and shave pecorino cheese or parmigiana-reggiano cheese on top.Serve with a chilled white wine.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 952g | |
| Calories 574 | |
| Calories from Fat 372 | 65% |
| Total Fat 42.23g | 53% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 190mg | 8% |
| Potassium 2159mg | 62% |
| Total Carbs 50.16g | 13% |
| Dietary Fiber 26.4g | 88% |
| Sugars 20.39g | 14% |
| Protein 10.01g | 16% |
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