Christmas Recipes

Ratatouille Stuffing

Ratatouille Stuffing

Yield: 6 servings

Ingredients

  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 6 mushrooms, quartered
  • 1 small eggplant, cut into 1/2 inch cubes
  • 1 medium zucchini, halved lengthwise, thinly sliced
  • 1 (14 1/2 ounce) can whole tomatoes, undrained, chopped
  • 1 (8 ounce) can tomato sauce
  • 2 cups Stove Top Stuffing Mix for Chicken in the Canister

Instructions

  1. Heat oil in large saucepan on medium high heat.
  2. Add onions and mushrooms; cook and stir for 5 minutes or until tender.
  3. Add eggplant, zucchini, tomatoes and tomato sauce; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer for 15 to 20 minutes or until vegetables are tender.
  4. Stir in stuffing mix just until moistened; cover. Remove from heat.
  5. Let stand for 5 minutes.

Notes

To reduce the bitterness that eggplant sometimes has, spread eggplant cubes in single layer on paper towels; sprinkle generously with salt. Cover with additional paper towels. Let stand at least 30 minutes; rinse. Drain; pat dry.

Nutrition

Per serving: Calories 170 Total fat 7g Saturated fat 1g Cholesterol 0mg Sodium 600mg Carbohydrate 26g Dietary fiber 5g Sugars 9g Protein 5g

Vitamin A 6% DV Vitamin C 15% DV Calcium 6% DV Iron 10% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company



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