Eggplant Casserole Or Ratatouille Provencale
Nutrition
Calories: 117.49 kcalCarbohydrates: 6.9 gProtein: 1.45 gFat: 10.13 gSaturated Fat: 1.38 gSodium: 81.61 mgFiber: 2.43 gVitamin A: 12.8355 IUCalcium: 24.9 mgIron: 0.72 mg
Ingredients
- 2-1/2 cups diced eggplant
- 1/3 cup olive oil
- 3/4 cup thinly sliced onions
- 2 cloves garlic
- 1/2 cup whole pitted black olives
- 4 julienned green peppers seeds and membrane removed
- 3 cups zucchini in 1/2-inch slices
- 2 cups skinned seeded, quartered tomatoes
- Olive oil
- 1/2 tsp oregano or 2 tsp chopped fresh basil optional
- Salt
- A grating of fresh pepper
Instructions
- Peel, slice and salt the eggplant to get rid of excess moisture.
- Put in a deep skillet the olive oil.
- Sauté the onions and garlic until golden.
- Add whole pitted black olives.
- Julienne the green peppers, remove the seeds and membrane. Add the green peppers.
- Slice the zucchini in 1/2-inch slices. Add the zucchini.
- Skinned, seeded, and quartered the tomatoes. Add the tomatoes.
- Add the drained eggplant. Sprinkle the mixture with Olive oil.
- Add 1/2 teaspoon oregano or 2 teaspoons chopped fresh basil.
- Simmer covered over very low heat about 45 minutes uncover and continue to heat 15 minutes longer to reduce the amount of liquid. Add salt and a grating of fresh pepper.
- Serve hot or cold with Cultured sour cream.