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Suggest a better description1. SAUTE ONIONS, PEPPERS, AND GARLIC IN SALAD OIL OR SHORTENING 10 MINUTES OR UNTIL TENDER. 2. COMBINE EGGPLANT, ZUCCHINI SQUASH, AND ONION MIXTURE. ADD WATER; STIR. COVER; SIMMER 30 MINUTES UNTIL EGGPLANT IS TENDER. STIR OCCASIONALLY. 3. ADD TOMATOES, BAY LEAVES, THYME, BASIL, SUGAR, AND SALT. SIMMER 15 MINUTES. 4. COMBINE FLOUR AND WATER. MIX UNTI SMOOTH. POUR INTO TOMATO AND VEGETABLE MIXTURE WHILE STIRRING. CONTINUE TO COOK UNTIL THICKENED. STIR FREQUENTLY. NOTE: 1. IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS. 3 LB 1 OZ FRESH SWEET PEPPERS WILL YIELD 2 LB 8 OZ CHOPPED PEPPERS. NOTE: 2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 6 1/2 OZ (1 1/4 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 6 1/2 OF FROZEN, DICED, GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP 2, 1 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A01700. NOTE: 4. IN STEP 2, 10 LB 5 OZ FRESH EGGPLANT A.P. WILL YIELD 10 LB UNPEELED EGGPLANT. 8 LB 7 OZ FRESH ZUCCHINI SQUASH WILL YIELD 8 LB ZUCCHINI SQUASH CUT IN 2 1/2-INCH PIECES. NOTE: 5. IN STEP 2, 8 LB FROZEN, SQUASH, ZUCCHINI MAY BE USED. Recipe Number: Q08100 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 23 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 82.3mg | 2 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 4.4g | ||
Protein 0.6g | 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: 23
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