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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 212.4
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 237.9 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 13.4 g
  • Protein: 16.4 g

View full nutritional breakdown of My Ratatouille calories by ingredient
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My Ratatouille

Submitted by: SERRA55

Introduction

Not like others Not like others
Number of Servings: 10

Ingredients

    1 Med eggplant, fresh, with skin, cubed
    1 medium Onion, raw, chopped
    1 large Pepper, sweet, red, fresh, chopped
    6 cloves Garlic crushed
    8 large Baby Carrots, raw sliced diagonally
    7 floweret Cauliflower, raw, cut small
    5 bunches Broccoli, raw, cut small
    2 medium/small Red Potato cubed
    1/2 tsp Basil, dried
    1/4 tsp Savory, ground
    Extra Light Olive Oil, 2 tbsp
    15 oz can Tomato Sauce, no salt added
    7 oz Soy Cheese, shredded

Directions

Chop onion; fry in iron pan. When onion is clear, add red peppers, eggplant, and garlic. When these are nearly cooked, add Savory and Basil. Stir, low heat, 5 min. Turn heat off.

Put Carrots, Cauliflower, Broccoli on to steam. Set clock for 15 min. They should be soft. Turn off stove and pour out water.

Spray a large oven pan with Pam Olive Oil. Put in steamed vegetables, and stir-fried vegetabled together in this pan. Pour a mixture of 2 T. olive oil and tomato sauce over entire mixture. Stir so that all is evenly place. Top with 7 oz. shredded Mozarrella Soy Cheese.

Bake in 350 degree oven for 20 minutes. Check; if not done to your taste, bake longer using 5 min intervals. I like it at 30 min, my husband at 25 min.

Number of Servings: 10

Recipe submitted by SparkPeople user SERRA55.






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