Cajun Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 medium eggplant, cubed2 tbsp olive oil1 red onion, coarsely chopped1 green pepper, coarsely chopped2 cloves garlic, minced3 small zucchini, chopped1 squash, chopped2 cans diced tomatoesSalt and pepper to taste1/3 cup chopped fresh basilParmesan cheese (optional)Cajun Seasoning (optional)
1. Salt the eggplant, wait ten minutes, blot, and flip over. Repeat process and flip again, salting and blotting each side twice.
2. Heat olive oil in a large saucepan over medium high heat.
3. Saute the eggplant until browned, add onion and pepper. Cook for two minutes.
4. Add garlic, zucchini, squash, and tomatoes.
5. Cover and cook for 10-30 minutes, stirring every five minutes until a soft stew has formed.
6. Add salt, pepper, (or cajun seasoning) and basil.
7. (optional) Sprinkle with the cheese and serve.
Makes 5 one and three-quarter cup servings. Serve over polenta.
Number of Servings: 5
Recipe submitted by SparkPeople user ZANSIDHE.
2. Heat olive oil in a large saucepan over medium high heat.
3. Saute the eggplant until browned, add onion and pepper. Cook for two minutes.
4. Add garlic, zucchini, squash, and tomatoes.
5. Cover and cook for 10-30 minutes, stirring every five minutes until a soft stew has formed.
6. Add salt, pepper, (or cajun seasoning) and basil.
7. (optional) Sprinkle with the cheese and serve.
Makes 5 one and three-quarter cup servings. Serve over polenta.
Number of Servings: 5
Recipe submitted by SparkPeople user ZANSIDHE.
Nutritional Info Amount Per Serving
- Calories: 138.9
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 227.8 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 6.0 g
- Protein: 3.6 g
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