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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Ratatouille Pizza

Source: dLife

Pizza made with eggplant, easy and delicious!

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	170.4

Total Carbs	25.2 g

Dietary Fiber	3.9 g

Sugars	5.8 g

Total Fat	5.6 g

Saturated Fat	2.2 g

Unsaturated Fat	0.3 g

Potassium	192.4 mg

Protein	6.7 g

Sodium	294.9 mg

Dietary Exchanges 5.6 Fat, 1.2 Vegetables, 0.3 Meat, 0.0 Other Carbs, 1.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each whole eggplant 2.0
2 tbsp olive oil 0.5
0 1/2 cup fresh chopped onion 2.0
2 each medium garlic cloves 4.0
4 each fresh tomatoes 1.0
1 tsp oregano leaves 0.5
0 1/2 tsp sugar 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 14.5
14 1/2 oz Bread, Italian, hearty, 6" 2.0
2 each medium tomatoes 1.0
1 each small zucchini 1.0
1 each Squash, summer, all types, fresh, small 0.3333
0.3333 cup Cheese, feta, crumbled 2.0
2 tbsp canned black olives 0.5
0 1/2 cup Cheese, mozzarella, shredded

Directions

Chop eggplant to make one cup. Cut the remaining eggplant in half lengthwise, and slice thinly.
Heat 1 tablespoon of olive oil in a medium skillet. Add garlic and onions and cook until the onion is tender.
Stir in chopped eggplant, chopped tomatoes, dried oregano, salt, pepper and sugar. Cook uncovered over medium-low heat, about 15 minutes. Liquid should be evaporated and mixture should be of spreading consistency. Stir occasionally during cooking, and then remove from heat.
On a lightly greased baking sheet, place the bread shell.
Spread the warm tomato mixture over the bread shell, and arrange the eggplant and tomato slices around the edge. In the center, arrange the zucchini and yellow squash.
Brush the vegetables with the remaining olive oil, and sprinkle with feta cheese and olives, and top with mozzarella cheese.
Bake for 12 to 15 minutes in a 400° oven. Vegetables will be warm, and cheese melted.