Side Dishes
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Eggplant ratatouille
Serves: 4
Time to make: 45 mins
Total cost: $12.56 / $3.14 per serve
(at time of publication)
Ingredients
Units: Metric | Imperial (US)
- 1 large onion, thinly sliced
- 2 cloves garlic, crushed
- 1 large eggplantaubergineX, cubed
- 2 red capsicums, coarsely chopped
- 2 x 400g cans chopped tomatoes
- 4 courgetteszucchini, summer squashX, chopped
- ½ teaspoon dried oregano
- chopped fresh parsley or basil
Instructions
1 Cook onion and garlic in a large oiled saucepan over a medium heat until softened. Reduce heat to low. Add eggplant and capsicums. Cover and cook for 10 minutes, stirring occasionally.
2 Add tomatoes, courgettes, and oregano. Mix well. Cover and cook over a low heat for 15 minutes. Serve with fresh herbs and season to taste.
Nutrition Info (per serve)
-
Calories 103cal
-
Kilojoules 430kJ
-
Protein 7g
-
Total fat 2g
-
saturated fat N/S
-
Carbohydrates 15g
-
–Sugars 14g
-
Dietary fibre 6g
-
Sodium 20mg
-
Calcium 100mg
-
Iron 2mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Author: Georgia Rickard
First published: Nov 2010
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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