RATATOUILLE SAUCE
Yield Portion Size
14 portions
()
| 1 tbsp |
Extra virgin olive oil
|
| 1 cup |
White onion, 1/4" dice
|
| 3 cups | |
| 1-1/2 cups |
Zucchini, 1/4" dice
|
| 1-1/2 cups |
Eggplant, 1/4" dice
|
| 1 cup |
Red bell pepper, 1/4" dice
|
| 1/2 cup |
Parmesan cheese, shredded
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 50 mg | 5% |
| Carbohydrate | 8 g | 3% |
| Cholesterol | 2 mg | 1% |
| Total Fat | 2 g | 3% |
| Iron | 1 mg | 3% |
| Potassium | 76 mg | 0% |
| Calories | 58 kcal | 3% |
| Sodium | 217 mg | 9% |
| Protein | 2 g | 5% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 1 g | 3% |
| Sugars | 5 g | 0% |
| Dietary Fiber | 2 g | 7% |
| Vitamin C | 22 mg | 37% |
| Vitamin A | 583 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place a medium-size saucepan over a medium flame.
-
Step 2
Add olive oil and sauté onions until tender.
-
Step 3
Add spaghetti sauce, zucchini, eggplant and bell pepper.
-
Step 4
Bring to a boil, then turn down the heat and simmer for 5 minutes.
-
Step 5
Add cheese and serve.
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