TX_3XDAD's Low-Fat Deratted Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 medium Yellow Squash4 medium Zucchini7 medium Tomatoes2 medium Onions1 medium (3/4lb) WHITE Eggplant4/5 bulb Elephant Garlic (4 large cloves)1/2C Herbs de Provence4T dried Basil3T dried Parsley1/4C +2T Olive Oil (1T for sauteing and the garlic)
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 VERY lightly greased cookie sheets, lay out the rounds and grill in oven for 2 minutes on each side on broil. Set aside.
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 saute them just like the other veggies. They might need 3 minutes per side.
9. Slice the elephant garlic into thin slices, dip into 1T olive oil, then oven grill, 1 minute/side
10. Once all the veggies are done and the sauce is well simmered (as in, when you're done sauteing).
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 VERY lightly greased cookie sheets, lay out the rounds and grill in oven for 2 minutes on each side on broil. Set aside.
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 saute them just like the other veggies. They might need 3 minutes per side.
9. Slice the elephant garlic into thin slices, dip into 1T olive oil, then oven grill, 1 minute/side
10. Once all the veggies are done and the sauce is well simmered (as in, when you're done sauteing).
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: 119.6
- Total Fat: 8.7 g
- Cholesterol: 0.2 mg
- Sodium: 25.1 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.2 g
- Protein: 1.8 g
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