TX_3XKIDS' Deratted Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 medium Yellow Squash4 medium Zucchini 7 medium Tomatoes2 medium Onions1 medium (3/4lb) WHITE Eggplant4/5 bulb Elephant Garlic (4 large cloves)1/2C Herbs de Provence4T dried Basil3T dried Parsley1C Olive Oil
1. Wash all the veggies.
2. Slice all the zuchs and squash into roughly equal thickness rounds. If you're lazy (as I will be NEXT TIME I do this) slice 'em lengthwise.
3. using a total of 1/4C olive oil, heat a large cast-iron skillet and sautee the veggies 'til they're brown on both sides (I used 3 skillets because I sliced 'em into rounds...) :(
4. While that's happening, take 1/4C olive oil and heat in a 2-5qt sauce pan or pot.
5. Chop the onions and add to pot once it's sizzling.
6. Add the spices to the mixture and combine thoroughly.
7. Roughly chop the tomatoes and add to the sauce. Put a splatter screen up, but don't cover. Keep on medium heat.
8. Slice the white eggplant (cool looking things) and sautee them using the same hot cast iron skillet(s) as the other veggies.
9. Once all the veggies are done and the sauce is well simmered (as in, when you're done sauteeing), add the remaining 1/2C olive oil to the skillet and keep hot.
10. Slice the elephant garlic into thin slices and fry in the oil until they start getting brown.
11. Preheat the oven to 350.
12. Take a 2qt oven dish and layer eggplant, then veggies, then garlic, then sauce. You should have enough for two generous or three weird layers.
13. Cover with tinfoil and put in oven for 40 minutes.
14. Uncover and bake for an additional 20.
Makes 8-1C servings (but I'll probably snarf it in two meals)
Number of Servings: 8
Recipe submitted by SparkPeople user TX_3XDAD.
2. Slice all the zuchs and squash into roughly equal thickness rounds. If you're lazy (as I will be NEXT TIME I do this) slice 'em lengthwise.
3. using a total of 1/4C olive oil, heat a large cast-iron skillet and sautee the veggies 'til they're brown on both sides (I used 3 skillets because I sliced 'em into rounds...) :(
4. While that's happening, take 1/4C olive oil and heat in a 2-5qt sauce pan or pot.
5. Chop the onions and add to pot once it's sizzling.
6. Add the spices to the mixture and combine thoroughly.
7. Roughly chop the tomatoes and add to the sauce. Put a splatter screen up, but don't cover. Keep on medium heat.
8. Slice the white eggplant (cool looking things) and sautee them using the same hot cast iron skillet(s) as the other veggies.
9. Once all the veggies are done and the sauce is well simmered (as in, when you're done sauteeing), add the remaining 1/2C olive oil to the skillet and keep hot.
10. Slice the elephant garlic into thin slices and fry in the oil until they start getting brown.
11. Preheat the oven to 350.
12. Take a 2qt oven dish and layer eggplant, then veggies, then garlic, then sauce. You should have enough for two generous or three weird layers.
13. Cover with tinfoil and put in oven for 40 minutes.
14. Uncover and bake for an additional 20.
Makes 8-1C servings (but I'll probably snarf it in two meals)
Number of Servings: 8
Recipe submitted by SparkPeople user TX_3XDAD.
Nutritional Info Amount Per Serving
- Calories: 334.3
- Total Fat: 27.8 g
- Cholesterol: 0.3 mg
- Sodium: 47.6 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.9 g
- Protein: 4.2 g
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