With all the sweet flavours of vegetables that ratatouille brings, this is a no-fail winner — and a delicious way to introduce eggplant to the household.
- Portion size 6 servings
- Credits : © CanadianLiving.com
Ingredients
Method
Cut zucchini, green peppers and eggplant into 1-inch (2.5 cm) chunks. In large saucepan or Dutch oven, heat oil over medium-high heat; cook zucchini, peppers, eggplant, mushrooms, onions, garlic, basil and oregano, stirring occasionally, for about 25 minutes or until eggplant is very soft. Stir in tomato paste, tomatoes, sugar, salt and pepper. (Sauce can be refrigerated in air-tight container for up to 24 hours.)
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Reserving 1/3 cup (75 mL) cooking water, drain pasta well. Stir reserved cooking water into vegetable mixture; stir in pasta and half of the Cheddar cheese. Transfer to 13- x 9-inch (3 L) baking dish; sprinkle with remaining cheese. Cover with foil; bake in 350°F (180°C) oven for 30 minutes or until bubbling. Uncover and broil for 2 minutes or until golden.
Nutritional facts <b>Per serving:</b> about
- Sodium 661 mg
- Protein 20 g
- Calories 492.0
- Total fat 16 g
- Cholesterol 30 mg
- Saturated fat 7 g
- Total carbohydrate 72 g
%RDI
- Iron 34.0
- Folate 29.0
- Calcium 27.0
- Vitamin A 32.0
- Vitamin C 118.0
