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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 117.2
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 225.0 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 4.0 g

View full nutritional breakdown of Ratatouille a.k.a. rat stew calories by ingredient
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Ratatouille a.k.a. rat stew

Submitted by: CALCULATE1

Introduction

meatless. A native French speaker told me this is ‘stirred stew’ you may be surprised how good the finished blend is.
A recipe you alter to taste of course. However, I keep the eggplant no less than half the beginning volume. At first it may seem dry, but all cooks down. Use a low heat and cover it. Fresh tomatoes do not improve it.
I used the mushrooms.
meatless. A native French speaker told me this is ‘stirred stew’ you may be surprised how good the finished blend is.
A recipe you alter to taste of course. However, I keep the eggplant no less than half the beginning volume. At first it may seem dry, but all cooks down. Use a low heat and cover it. Fresh tomatoes do not improve it.
I used the mushrooms.

Number of Servings: 6

Ingredients

    A couple spoons olive oil [basic for flavor but any oil is ok.]
    An onion chopped and cooked soft in oil with some garlic.
    A can of diced tomatoes, 2 cups.
    A large eggplant maybe 1 1/2 pound, some strips of skin can be cut off, scoring it is good, in chunks.
    After this gives some liquid, add the rest. Occasional stirring is necessary, covered on low heat.
    About 3 or 4 small zucchini and yellow squash sliced
    A diced green pepper, chunks do not come out well, a 4 oz can of mushrooms.
    Basil [very good] and black pepper
    Chopped herbs like celery leaf, parsley

Directions

A couple spoons olive oil [basic for flavor but any oil is ok.]
An onion chopped and cooked soft in oil with some garlic.
A can of diced tomatoes, 2 cups.
A large eggplant maybe 1 1/2 pound, some strips of skin can be cut off, scoring it is good, in chunks.
After this gives some liquid, add the rest. Occasional stirring is necessary, covered on low heat.
About 3 or 4 small zucchini and yellow squash sliced
A diced green pepper, chunks do not come out well
Basil [very good] and black pepper
Chopped herbs like celery leaf, parsley to finish if you have them.
Dishes topped with cheese, especially goat, provolone or an ‘Italian’ mix are good hot.
Even cold as a salad it is good.
Fresh or canned mushrooms add savor.
Good herbs to try are: oregano, thyme, savory lavender, basil, sage, rosemary, bay leaf.
Herbes de provence is appropriate.
This came to about 60 oz volume, 6 good servings.


Number of Servings: 6

Recipe submitted by SparkPeople user CALCULATE1.






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Member Ratings For This Recipe

  • great description of ingredients and variations- but this recipe is severely lacking in basic instructions, like whether this is stove top or oven, what temp or length of time to cook. Those basic details would be greatly appreciated - 4/25/09

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