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Asiago, Eggplant and Tomato Ratatouille
Ingredients
At a glance
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Celebrity Chefs
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Makes
8 1/2 cup servings
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1/4 cup Pompeian OlivExtra Plus
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1 1/2 cups chopped green bell pepper
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1 cup chopped onions
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8 ounces eggplant, cut into 1/2-inch cubes (3 cups)
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2 medium, fresh garlic cloves, minced
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1 pint sweet grape tomatoes, halved
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1/2 of a 15.5-ounce can, preferably no salt added cannellini or navy beans, rinsed and drained
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1/3 cup Pompeian Burgundy Cooking Wine
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3 tablespoons Pompeian Red Wine Vinegar
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1/4 teaspoon dried red pepper flakes
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1/2 cup chopped fresh basil, or to taste
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1 ounce grated Asiago cheese
Methods/steps
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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.
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Remove from heat, stir in basil and salt and pepper to taste. Sprinkle evenly with cheese.
Additional Tips
Nutrition information per serving, 1/8 of recipe: 130 calories, 8 g total fat, (1 g saturated fat, 0 g trans fat), 5 mg cholesterol, 115 mg sodium, 11 g carbohydrate, 4 g fiber, 3 g protein, Vitamin A 10%, Vitamin C 40%, Calcium 6%, Iron 4%
Smart Cooking with Chef Nick Stellino
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