Asiago, Eggplant and Tomato Ratatouille
Nutrition information per serving, 1/8 of recipe:
|
Calories:
|
130
|
|
Total Fat:
|
8g
|
|
Cholesterol:
|
5mg
|
|
Protein:
|
3g
|
|
Carbohydrates:
|
11g
|
|
Sodium:
|
115mg
|
Serves
Serves 8 (1/2-cup servings)
Ingredients
- 1/4 cup Pompeian OlivExtra Plus
- 1 1/2 cups chopped green bell pepper
- 1 cup chopped onions
- 8 ounces eggplant, cut into 1/2-inch cubes (3 cups)
- 2 medium, fresh garlic cloves, minced
- 1 pint sweet grape tomatoes, halved
- 1/2 of a 15.5-ounce can, preferably no salt added cannellini or navy beans, rinsed and drained
- 1/3 cup Pompeian Burgundy Cooking Wine
- 3 tablespoons Pompeian Red Wine Vinegar
- 1/4 teaspoon dried red pepper flakes
- 1/2 cup chopped fresh basil, or to taste
- 1 ounce grated Asiago cheese
Preparation
- Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Cook peppers and onions 4 minutes or until onions are translucent, stirring frequently. Add eggplant and garlic; cook 5 minutes or until eggplant is tender. Stir in tomatoes and beans, and cook 3 minutes. Add wine, vinegar, and pepper flakes. Cook 2 minutes or until tomatoes are slightly soft.
- Remove from heat, stir in basil and salt and pepper to taste. Sprinkle evenly with cheese.
Featured Videos:
Reviews and Comments:
|
