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Skillet Ratatouille Patties

By The Canadian Living Test Kitchen

Tested till perfect

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Skillet Ratatouille Patties

This recipe makes 4 servings

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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

Hamburgers stuffed with goat cheese and nestled into vegetables are a great segue into the bevy of summer bounty.

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup peeled and cubed eggplant
  • 1 sweet yellow pepper or sweet red pepper, chopped
  • 1 zucchini, chopped
  • 1 can (19 oz/540 mL) tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp chopped fresh parsley
  • Patties:
  • 1 lb lean ground beef
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup goat cheese or Cheddar cheese, (cubed)

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.

Source : Canadian Living Magazine: May 2004

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