- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 158.9
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 71.6 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 7.3 g
- Protein: 4.5 g
Ratatouille (summer vegetable stew)Submitted by: JHGREEN
IntroductionThis is great by itself, but you can add beans to boost protein and it can be served on brown rice or pasta This is great by itself, but you can add beans to boost protein and it can be served on brown rice or pasta
1 medium eggplant, diced into 1/2 inch cubes
1 large onion, diced chunky
1 red and one yellow pepper (1 cup each) , diced chunky
1 cup zucchini, diced chunky
1 cup yellow summer squash, diced chunky
1 can whole tomatoes (Muir Glen fire-roasted are great)
5 cloves garlic, diced
3 tablespoons olive oil
10 leaves fresh basil (or 1 tablespoon dried basil) or more, to taste
Add another tablespoon of oil to the pan and heat on high for 30 seconds, then add the peppers, turning the heat down slightly and stirring until slightly softened (2 minutes). Then add the onion and stir occasionally until it begins to soften (3-4 minutes). Add the final tablespoon of olive oil if necessary to the middle of the pan, then add the zucchini, yellow squash and garlic, stirring occasionally while it cooks for 3-4 minutes until lightly cooked.
Add back the eggplant to the pot, add the remaining ingredients and cook until thoroughly heated, stirring once or twice, about 4 minutes more.
Serve immediately, either alone, or on top of brown rice or whole wheat pasta. Black beans and garbanzo beans can be added to provide additional protein for this entree. (Variations: add chopped cilantro at the very end and squeeze some fresh lemon and/or lime on top for added tang and a Mexican twist; serve in pita bread with tziki sauce and beans or chicken for a Greek twist; use as one layer of lasagna along with layers of vegetarian crumbles mixed with marinara sauce.)
As an entree this recipe provides 4 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JHGREEN.