Garden Fresh Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/3 cup extra virgin olive oil (don't skimp here!)3 cloves garlic, finely diced4 sweet white onions sliced thickly2 baby eggplants, peeled, cut into 2" x 1/2" chunks5 baby zucchinis, quartered lengthwise then cut into 2" spears3 yellow and red sweet bell peppers, seeded and julienned6 plum/roma tomatoes, chopped, with juice6 sprigs fresh thyme, finely chopped2 tbsp fresh basil chopped
In your largest, deepest saute pan (I use my cast iron dutch oven) heat the olive oil over medium heat. Add the onions and garlic and cook, stirring often, until the onions are golden and just about melting -- about 25 minutes. Mix in the eggplant and cook another 10 minutes, again stirring often. Mix in the zucchini and cook another 10 minutes, again stirring often. Mix in the peppers and cook another 10 minutes, again stirring often. Mix in the tomatoes, thyme and basil, cover and cook for 10 minutes, stirring occasionally. Remove from heat and let cool slightly. The book that I took the bulk of this recipe from says it serves 8 but I found that it makes a huge batch that will easily feed 10 people.
Number of Servings: 10
Recipe submitted by SparkPeople user CCEARLS.
Number of Servings: 10
Recipe submitted by SparkPeople user CCEARLS.
Nutritional Info Amount Per Serving
- Calories: 130.3
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 184.9 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 4.1 g
- Protein: 2.6 g
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