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Receta Ratatouille of Zucchini and Eggplant copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 2 medium fresh eggplants
- 3 medium size zucchini
- 5 fresh plum tomatoes
- 2 cloves of garlic
- 3 tblsps of olive oil
- 1 slice of fresh onion chopped
- pinch of salt
- 4 ounces of fresh mozzarella cut into cubes
- 3 tblsps freshly grated parmigiana-reggiano cheese
Direcciones
- Wash eggplant and zucchini. Cut zucchini into 1/4 inch slices. Cut eggplant into 1/4 inch cubes. Wash tomatoes. Fillet them by removing inside liquid and seeds. Slice into thin slices.
- In large saute pan, heat olive oil. Saute whole garlic cloves, chopped onions till golden. place in cut eggplants and zucchini and 1/2 cup dry white wine, 1/2 cup water. Saute for 10 minutes, stirring. Add in tomatoes, stirring and saute for another 10 minutes or until eggplant and zucchini are tender. If at any time liquid is needed add in a little water.
- When done remove from heat and add in cubed mozzarella and freshly grated parmigiana-reggiano cheese. Stir, mozzarella cheese will become stringy. Serve warm or cool. In the winter it is great hot or warm, in the summer cool. Serve with crusty bread and dry white wine.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2813g | |
| Calories 1260 | |
| Calories from Fat 623 | 49% |
| Total Fat 70.91g | 89% |
| Saturated Fat 21.36g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 986mg | 41% |
| Potassium 6426mg | 184% |
| Total Carbs 130.82g | 35% |
| Dietary Fiber 62.5g | 208% |
| Sugars 62.24g | 41% |
| Protein 52.53g | 84% |
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