Vegetarian

Aubergine (Eggplant) and Potato Ratatouille is for Dinner.

Aubergine (Eggplant) and Potato Ratatouille takes 10 minutes to prepare.

Aubergine (Eggplant) and Potato Ratatouille takes 45 minutes to cook.

Aubergine (Eggplant) and Potato Ratatouille makes 2 servings.

The ingredients for Aubergine (Eggplant) and Potato Ratatouille are:

1/2 Aubergine (Eggplant), chopped
3 or 4 New potatoes, quartered
1/2 Can of Chopped Tomatoes
1/2 Red Pepper, chopped
1/2 a Medium Onion or Red onion, chopped
Handful of Mange Tout or Sugar Snap Peas, halved
1 tsp Coriander
1 tsp Sugar
Long grain Brown Rice

Here is how you make Aubergine (Eggplant) and Potato Ratatouille:

Serves 2 or 3Add 1 cup brown rice to 1 1/2 cup water in a saucepan, bring to boil with lid off, then simmer with lid on for 25 minutes. When all the water is gone, turn out heat and leave in pan with lid on for 10 minutes.Prepare the potatoes and boil in saucepan until tender. Meanwhile, add the other vegetables to a frying pan (no oil). Cook at a medium heat, stirring to ensure nothing sticks to pan until aubergine and pepper are soft. Add sugar and coriander to taste.Add the potatoes to the frying pan and heat through.Serve with the rice. Number of Servings: 2Recipe submitted by SparkPeople user FLUTTERBY10.

The nutritional information for Aubergine (Eggplant) and Potato Ratatouille is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 285.9

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 71.8 mg
• Total Carbs: 61.7 g
• Dietary Fiber: 8.8 g
• Protein: 7.9 g

The dietary needs meet for Aubergine (Eggplant) and Potato Ratatouille is Vegetarian