Eggplant Ratatouille

Eggplant Ratatouille

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Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 90
Calories from Fat 35
Total Fat 4 g
Saturated Fat 0.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 220 mg
Total Carbs 12 g
Dietary Fiber 4 g
Sugars 6 g
Protein 2 g
Vitamin A 10 %
Vitamin C 100 %
Calcium 4 %
Iron 4 %
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  • Recipe Serves8
  • Preparation Time20 min
  • Cooking Time26 min

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium red onion, sliced
  • 2 cloves garlic, finely chopped
  • 2 lbs. Japanese eggplant, halved lengthwise and cut into 1/4-inch-thick slices*
  • 2 small zucchini, cut into half circles
  • 1 yellow bell pepper, cut into chunks
  • 1 Knorr® Vegetarian Vegetable Bouillon Cube(s)
  • 1 cup water
  • 2 medium tomatoes, chopped
  • 1/4 cup fresh parsley leaves

Directions

  • Heat olive oil in a large nonstick saucepot over medium-high heat and cook onion and garlic until tender, about 3 minutes, stirring occasionally. Stir in eggplant and cook about 3 minutes. Stir in zucchini, yellow pepper and Knorr® Vegetarian Vegetable Bouillon Cube(s) dissolved in warm water. Reduce heat and cook covered about 10 minutes. Stir in tomatoes and cook until tender, about 10 minutes. Remove from heat and stir in parsley. Serve over hot cooked rice and sprinkle with shredded Manchego or grated Parmesan cheese.
  • *SUBSTITUTION: Use 1 large eggplant (about 2 lbs.), cut into 3/4-inch cubes.
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