Skillet Ratatouille Patties
Hamburgers stuffed with goat cheese and nestled into vegetables are a great segue into the bevy of summer bounty.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 386 |
| pro | 29 g |
| total fat | 24 g |
| sat. fat | 11 g |
| carb | 15 g |
| fibre | 3 g |
| chol | 77 mg |
| sodium | 812 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 31% |
| vit A | 20% |
| vit C | 117% |
| folate | 15% |
-
1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) cubed peeled eggplant
1 sweet yellow or red pepper, chopped
1 zucchini, chopped
1 can (19 oz/540 mL) tomatoes
1 tbsp (15 mL) tomato paste
2 tbsp (25 mL) chopped fresh parsley
Patties:
1 lb (500 g) lean ground beef
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) goat cheese or cubed cheddar cheese
Preparation:
Patties: In bowl, mix together beef, 2 tbsp (25 mL) water, salt and pepper. Divide into quarters; shape each around 2 tbsp (25 mL) goat cheese to make 1/2-inch (1 cm) thick patty.
In large nonstick skillet, fry patties over medium-high heat, turning once, until browned yet still slightly pink inside, about 6 minutes. Remove to plate. Drain off any fat in pan.
In same pan, heat oil over medium heat; cook onion, garlic, basil, oregano, salt and pepper, stirring often, until onion is softened, about 4 minutes.
Add eggplant, yellow pepper and zucchini; cook for 5 minutes. Push vegetables to side of pan; add tomatoes and tomato paste to other side, breaking up tomatoes with potato masher. Stir into vegetables and bring to boil. Reduce heat to medium; simmer until thickened, about 15 minutes.
Nestle patties into ratatouille; cover and simmer until no longer pink inside, about 5 minutes. Sprinkle with parsley.
Additional Information
Source
Canadian Living Magazine: May 2004
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