Ratatouille Lentil Pilaf
- Recipe Yield : 4 servings
Ingredients
- 1 package (6.75 ounce) NEAR EAST Lentil Pilaf Mix
- 1 large red bell pepper, cut into 1/2-inch pieces
- 3 tablespoons olive oil
- 1 small eggplant, peeled, cut into 1/2-inch pieces (about 4 cups)
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- 1 can (14-1/2 ounce) no-salt-added or regular stewed tomatoes
- 1/2 cup salsa or picante sauce
- 1/4 cup chopped fresh basil
- 2 to 4 tablespoons freshly grated asiago or parmesan cheese
Preparation Steps
- Prepare lentil pilaf mix as package directs, substituting 1 tablespoon olive oil for the margarine and adding bell pepper with water.
- Meanwhile, in large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add eggplant, onion and garlic; cook 5 minutes or until eggplant is lightly browned, stirring frequently.
- Stir in tomatoes and salsa. Cover, simmer over low heat 20 minutes, stirring once.
- Stir basil into ratatouille; serve over lentil pilaf mixture. Sprinkle with cheese.
Nutritional Information
Calories: 340, Calories from Fat: 108, Total Fat: 12g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 775mg, Total Carbohydrate: 453g, Dietary Fiber: 9g, Protein: 13g, Vitamin A: 73%, Vitamin C: 149%, Calcium: 19%, Iron: 42%
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