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Sicilian Ratatouille | ||||||||||||||
Course : Vegetables Serves: 4 |
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Ingredients:
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Preparation / Directions:Place eggplants in a colander. Sprinkle with salt and leave for 20 mins.
Rinse well and pat dry. Mix together onion, red pepper, celery,
mushrooms, garlic end eggplants and dry-fry until soft. add capers,
tomatoes, olives, oregano; season. Cook for 10 more mins, then stir in
sugar and peanuts.
Serve with brown rice and sweetcorn.
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Nutritional Information:143 Calories (kcal); 5g Total Fat; (28% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 112mg Sodium | ||||||||||||||