Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
(2 T olive oil) I used Pam5 Cloves garlic, crushed and minced1 large onion, quartered and thinly sliced2 medium eggplant, cubed1 red pepper, coarsely chopped1 28oz can diced tomatoes1 t dried leaf basil1/2 t dried leaf oregano1/4 t dried leaf thyme2 T chopped fresh parsley
In a 4-qt Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to comine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes,and herbs; mix well. Cover and cook over low heat, about 15 minutes or until eggplant is tender but not too soft.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user FHIRSCH1.
Add tomatoes,and herbs; mix well. Cover and cook over low heat, about 15 minutes or until eggplant is tender but not too soft.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user FHIRSCH1.
Nutritional Info Amount Per Serving
- Calories: 63.6
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 267.6 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 5.1 g
- Protein: 2.6 g
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