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dinner•side dish•main dish•lunch
Ratatouille
For Type 2 Diabetes Mellitus
Mediterranean
251 kcal
14 gfat
24 gcarbs
13 gprotein
Nutrition Notes
Mediterranean *
The recipe is appropriate for the Mediterranean diet as it features vegetables, olive oil, and a mod...
For Diabetes Mellitus Dm *
Ratatouille is a good choice for diabetes as it's high in vegetables, providing fiber and nutrients ...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 eggplant, cut into 1/2 inch cubes
- 2 teaspoons dried parsley
- salt to taste
- 1 cup grated Parmesan cheese
- 2 zucchini, sliced
- 2 large tomatoes, chopped
- 2 cups sliced fresh mushrooms
- 1 large onion, sliced into rings
- 1 green bell pepper, sliced
Preparation
- 1
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 1/2-quart casserole dish with 1 tablespoon olive oil. - 2
Step 2
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste. - 3
Step 3
Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese. - 4
Step 4
Bake in preheated oven until vegetables are tender, about 45 minutes. Bon appetit!
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