Italian

Eggplant, Zucchini, ratatouille is for Dinner.

Eggplant, Zucchini, ratatouille takes 25 minutes to prepare.

Eggplant, Zucchini, ratatouille takes 90 minutes to cook.

Eggplant, Zucchini, ratatouille makes 4 servings.

The ingredients for Eggplant, Zucchini, ratatouille are:

1 cup Tomato Sauce
2 small Eggplant, cut into cubes
1 medium size Zucchini cut into cubes
Half to 3/4 lb ground beef
0.5 large Onions, raw
2 tbsp Olive Oil
1 pint cherry tomatoes
5 fl oz White Wine
Basil, thyme, and rosemary
8 oz Ground beef

Here is how you make Eggplant, Zucchini, ratatouille:

Caramelize the onions and cook down the tomatoes on very low heat. Add some olive oil as well Cook the ground beef. Once ready, combine the onion, tomatoes, and ground beef with tomato sauce, white wine, and basil. Cook down. Cut the eggplant into cubes and salt it for 30 minutes Cut the zucchini into cubes. Rinse the eggplant and combine with zucchini in a pan with some olive oil. Roast them in the oven at 425 till they look done enough for you. Then add the sauce and cook for another 15-20 minutes. Enjoy with bread or noodles or whatever else you feel like, I’m not the boss of you. Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user IDKOSEL.

The nutritional information for Eggplant, Zucchini, ratatouille is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 320.4

• Total Fat: 22.2 g
• Cholesterol: 48.2 mg
• Sodium: 368.3 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 4.1 g
• Protein: 11.8 g

Eggplant, Zucchini, ratatouille is Italian cuisine.