Try this Kathy Pitts Kinda Ratatouille (I Improvise a Lot) recipe, or contribute your own.
Suggest a better descriptionUse a big deep fryin pan for this (your chicken fryer would be about right). Its the kind of dish that tends to "grow" alarmingly as you toss things in. Film the bottom of the pan with olive oil, and heat until hot but not smoking. Add the onion and garlic, and saute until wilted. Add the tomatoes and eggplant, and cook until they begin to release some of their juices. Now toss in everything else, cover the pan, and cook over low heat, stirring frequently, until the remaining vegetables are tender. Season to taste with herbs, salt, pepper, and remove from the heat. May be served hot, at room temperature (best, IMHO), or slightly chilled. I can make a meal of this with some good French or Italian bread and butter, but its also a nice side dish with grilled poultry. Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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Serving Size: 1 Batch (42g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 261 | ||
Calories from Fat: 244 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 60.4mg | 2 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.6g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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