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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 130.3
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 184.9 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Garden Fresh Ratatouille calories by ingredient
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Garden Fresh Ratatouille

Submitted by: COPPERHEAD71

Introduction

The bulk of this recipe came from the book Lunch in Paris: A Love Story with Recipes by Elizabeth Bard. I changed it up slightly by adding garlic, basil and coarse sea salt. This dish is best made from summer vegetables fresh from the garden or farmer's market. It freezes well so is an excellent way to use up excess veggies from the garden. Serve over pasta, topped with a little parmesan cheese, or mix a little into a quiche or omelet. My daughter is a vegetarian and loves this over quinoa. The bulk of this recipe came from the book Lunch in Paris: A Love Story with Recipes by Elizabeth Bard. I changed it up slightly by adding garlic, basil and coarse sea salt. This dish is best made from summer vegetables fresh from the garden or farmer's market. It freezes well so is an excellent way to use up excess veggies from the garden. Serve over pasta, topped with a little parmesan cheese, or mix a little into a quiche or omelet. My daughter is a vegetarian and loves this over quinoa.
Number of Servings: 10

Ingredients

    1/3 cup extra virgin olive oil (don't skimp here!)
    3 cloves garlic, finely diced
    4 sweet white onions sliced thickly
    2 baby eggplants, peeled, cut into 2" x 1/2" chunks
    5 baby zucchinis, quartered lengthwise then cut into 2" spears
    3 yellow and red sweet bell peppers, seeded and julienned
    6 plum/roma tomatoes, chopped, with juice
    6 sprigs fresh thyme, finely chopped
    2 tbsp fresh basil chopped

Directions

In your largest, deepest saute pan (I use my cast iron dutch oven) heat the olive oil over medium heat. Add the onions and garlic and cook, stirring often, until the onions are golden and just about melting -- about 25 minutes. Mix in the eggplant and cook another 10 minutes, again stirring often. Mix in the zucchini and cook another 10 minutes, again stirring often. Mix in the peppers and cook another 10 minutes, again stirring often. Mix in the tomatoes, thyme and basil, cover and cook for 10 minutes, stirring occasionally. Remove from heat and let cool slightly. The book that I took the bulk of this recipe from says it serves 8 but I found that it makes a huge batch that will easily feed 10 people.

Number of Servings: 10

Recipe submitted by SparkPeople user CCEARLS.






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