(Makes 4 servings)
Calories per serving: 135
This no cholesterol dish is very high in dietary fiber, manganese, potassium, vitamin A, vitamin B6, vitamin C and low in sodium and saturated fat content .
Difficulty level: easy
Ingredients:
1 cup Eggplant
1 small Onion Yellow diced
1 cup bell pepper
1/2 cup zucchini diced
1/2 cup butternut squash diced
1/2 cup portobello mushrooms cubed
6 cherry tomatoes halved
1/2 cup chopped coriander leaves
1 tbsp. chopped garlic
1 tsp crushed red pepper
1 tsp oregano flakes
2 tsp. red wine vinegar
2 tbsp olive oil
Directions:
Salt chopped eggplant fr 15 minutes.
Chop rest of the vegetables.
Heat 1 tbsp. oil in a skillet and stir fry eggplant till soft. Drain and keep aside.
In the same pan, add some more oil if required, and stir in zucchini and butternut squash.
Add salt, red wine vinegar and sauté till they are soft. Remove from pan and keep aside.
Drain remaining oil, and wipe the skillet clean. Add 1 tbsp oil. Fry onions till opaque.
Put in garlic, stir for a few seconds
Add mushrooms and saute till mushrooms look glazed.
Add peppers and sauté for 5 minutes. Put in eggplant, zucchini, oregano, red pepper flakes and salt. Adjust seasoning to your taste.
Mix in halved cherry tomatoes.
Mix in halved cherry tomatoes.
Saute on the highest heat, shaking the pan to coat the vegetables evenly.
Garnish with coriander leaves.
Serve with French Baguette slices or any other herb crusted toasted bread.
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