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Asiago, Eggplant and Tomato Ratatouille

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Calories: 130     Total Fat: 8g
Cholesterol: 5mg     Protein: 3g
Carbohydrates: 11g     Sodium: 115mg

Serves 8 (1/2-cup servings)
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  • 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

    1. 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.
    2. Remove from heat, stir in basil and salt and pepper to taste. Sprinkle evenly with cheese.

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