Ratatouille From Kitchen Parade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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OPTIONAL but RECOMMENDED: 1/2 cup black olives (Kalamata if available), pits removed and halved (not included in nutrition info.) I use fat free Italian dressing instead of water (from original recipe) when sautéing. Serves 2 as a meal or 4 as a side dish. Ingredients:
2 tbsp fat-free italian dressing |
1 medium eggplant, skin on, cut in 1 cubes |
1 medium onion, chopped |
14 oz canned diced tomatoes (or 1 large tomato, cut in 1/2-inch pieces) |
1 small zucchini, chopped in 1/2-inch pieces |
4 garlic cloves, sliced thinly |
8 ounces fresh mushrooms, quartered |
1/2 bell pepper, chopped (red or green) |
1 tablespoon balsamic vinegar |
1 salt and pepper to taste |
1 italian seasonings to taste |
2 tbsp parmesan cheese, grated |
Directions:
1. Preheat oven to 400F.
2. Heat Italian dressing in a large skillet over medium heat.
3. Add eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften.
4. Add remaining vegetables and simmer for 10?15 minutes, stirring occasionally.
5. Remove from heat and season with salt and pepper to taste. Add balsamic vinegar, stirring to distribute.
6. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes.
7. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.
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