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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 150.6
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 183.5 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Ratatouille calories by ingredient
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Ratatouille

Submitted by: DORISHEROFF

Introduction

Standard ratatouille based on recipe in food processor cookbook from the 1970s. Can be tweaked a variety of ways. 7 or more sevings depending on size of vegetables. Standard ratatouille based on recipe in food processor cookbook from the 1970s. Can be tweaked a variety of ways. 7 or more sevings depending on size of vegetables.
Number of Servings: 7

Ingredients

    Olive oil, 4 tbsp.
    3 garlic cloves
    Parsley, 4 tbsp.
    1 eggplant, unpeeled
    3 zucchini, unpeeled
    1 Green pepper, seeded
    3 medium onions
    tomatoes, 1 quart or 1 large can whole tomatoes, broken up
    Basil, 4 tbsp.






Tips

Good hot, cold, room temperature. Leftovers are great added to tomato sauce for pasta.Very nutritious and low calorie. Keeps well in refrigerator. Other options: use red and yellow peppers as well or in place of green ones. Add sliced mushrooms. Add leftovers to your favorite marinara sauce for use on rice, pasta or quinoa.


Directions

Wash, then cut vegetables to fit in the chute of a food processor with chopping blade in place. Turn food processor on, add garlic cloves till they are chopped small, add parsley while still on and allow to chop till they are very finely chopped. Clean out and reserve chopped herbs. Put slicer in place. Slice eggplant, zucchini, green pepper and unions. Heat oil in heavy skillet or dutch oven. When hot, add parsley and garlic mixture and cook until garlic is transparent. Then add all other vegetables and basil. Bring to a boil, stir, then lower heat to simmer for 30-40 minutes until all vegetables are tender to your taste. Add salt only if necessary. Serve as a side dish or entree. You may put into a shallow baking dish and add grated cheese (monterey jack or pepper jack works well). Heat until cheese is melted and serve.

Serving Size: 7 1-cup serving






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