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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 72.9
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.5 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.0 g

View full nutritional breakdown of Tinkered Nathan's ratatouilee calories by ingredient
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Tinkered Nathan's ratatouilee

Submitted by: CFMOSS

Introduction

okay so I tinkered - I didn't want the pasta calories calculated in the recipe and I didn't want as much olive oil and I had to ditch the salt as I need to becareful with that nowadays so I had to recalculate - so that's why the recipe's here. okay so I tinkered - I didn't want the pasta calories calculated in the recipe and I didn't want as much olive oil and I had to ditch the salt as I need to becareful with that nowadays so I had to recalculate - so that's why the recipe's here.
Number of Servings: 10

Ingredients

    2 medium onions, chopped
    3 garlic cloves, chopped
    2 bay leaves (whole)
    1 small eggplant, chopped
    3 tablespoons chopped fresh basil
    1 tablespoon fresh oregano chopped
    1/2 tsp dried rosemary
    1 large summer squash
    5 smallish green peppers (or red if you have them)
    3 large tomatoes, chopped

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Directions

Saute onions, garlic and bay leaf in olive oil until onions are nice and soft. Add eggplant, basil, rosemary and oregano. Stir and let cook until eggplant is soft. Add squash, green peppers and tomatoes. Cook until the flavors have a wonderful opportunity to blend (original recipe said 10 minutes, but I think longer is better). Remove bayleaf before eating. Don't be afraid to eat this cold either or the next day - flavors blending make it even better. Anyway, serving size is calculated for 10 3/4 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user CFMOSS.






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