Summer Garden Ratatouille

2

onions (chopped)

4

cloves garlic (minced)

1

bay leaf

1

medium

eggplant (diced)

1 1/2

Tbsp

fresh basil (chopped)

1

Tbsp

fresh rosemary (chopped)

1 1/2

tsp

salt

1

tsp

fresh marjoram (chopped)

2

summer squash (chopped)

2

sweet peppers (chopped)

2

cups

tomatoes (chopped)

1

Saute' the onions, garlic, and bay leaf over medium heat in olive oil about 5 minutes.

2

Add eggplant and herbs and cover, cooked, over medium heat about 15-20 minutes or until eggplant is soft. Stir occasionally.

3

Add remaining vegetables and simmer about 10 minutes or until squash is soft.

4

Serve over pasta or polenta, topped with shredded Parmesan cheese.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (12.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

82.35

Calories From Fat (7%)

5.4

% Daily Value

Total Fat 0.65g

1%

Saturated Fat 0.15g

<1%

Cholesterol 0mg

0%

Sodium 892.69mg

37%

Potassium 767.4mg

22%

Total Carbohydrates 18.45g

6%

Fiber 5.39g

22%

Sugar 9.01g

 

Protein 3.8g

8%