Made with sautéed onions, mushrooms, eggplant and zucchini, this ratatouille-inspired stuffing is a far-from-ordinary side dish. Viva la veggie power!
What You Need
Original recipe yields 6 servings
2 Tbsp. oil
1 onion, chopped
6 mushrooms, quartered
1 small eggplant, cut into 1/2-inch cubes
1 zucchini, cut lengthwise in half, thinly sliced
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
2 cups STOVE TOP Everyday Stuffing Mix for Chicken
Add To Shopping List
Let's Make It
Heat oil in large saucepan on medium-high heat. Add onions and mushrooms; cook and stir 5 min. or until tender.
Add eggplant, zucchini, tomatoes and tomato sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 15 to 20 min. or until vegetables are tender.
Stir in stuffing mix just until moistened. Remove from heat. Let stand, covered, 5 min.
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 min.; rinse. Drain; pat dry.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.