Ratatouille Behind Poached Egg

Put eggplant to good use in this painful feeling ratatouille dish.

The ingredient of Ratatouille Behind Poached Egg

• 1 tbsp olive oil
• 1 onion finely chopped
• 1 garlic clove crushed
• 1 eggplant chopped
• 2 zucchini chopped
• 1 red capsicum seeds removed chopped
• 400g canned chopped tomatoes
• 4 poached eggs to give support to
• parsley leaves to prettify

The Instruction of ratatouille behind poached egg

• heat oil in a large pan grow onion and cook for 2 3 minutes until softened go to garlic and work up for 1 minute then increase be credited with eggplant and cook stirring occasionally for a other 2 minutes go to zucchini capsicum and tomatoes and simmer for 10 minutes until all vegetables are just cooked season later salt and pepper divide ratatouille amid 4 plates peak each subsequent to a poached egg and decorate with parsley

Nutritions of Ratatouille Behind Poached Egg

calories: 181 879 calories
calories: 12 grams fat
calories: 3 grams saturated fat
calories: 7 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 119 74 milligrams sodium
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calories: nutritioninformation