Farmer's Market Ratatouille

Name: Farmer''s Market Ratatouille Recipe
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 10
Ingredients: 1. Slice eggplant and place on parchment paper or paper towels. Sprinkle heavily with salt. The salt will draw out the bitterness from the eggplant.; 2. Add olive oil to large dutch oven. Heat over medium heat. I use my LeCrueset 2-quart cooking pot.; 3. Chop onions into large pieces. Add to pot and saute for several minutes.; 4. Dice garlic into small pieces or press through garlic press. Add to sauteed onions.; 5. Slice peppers and chop into large pieces. Add to cooking pot.; 6. Chop Tomatoes and add to big cooking pot or Dutch casserole (I use my LeCrueset 2-quart size pot).; 7. Clean mushrooms with damp paper towel to remove grit and chop into large pieces and add to pot.; 8. Chop zucchini into large pieces and add to pot.; 9. Wipe salt and water off the eggplant slices and chop into large pieces. Add to cooking pot. .; 9. Saute all vegetables for several minutes until they are soft and fragrant stirring frequently.; 10. Add fresh thyme and stir.; 11. Reduce heat to simmer and cover. Cook for 1 hour stirring occasionally until the all vegetables have softened. Taste frequently and add salt or pepper as required.; Ratatouille is great served hot or cold and works with rice couscous or alone. Keeps for 2 weeks refrigerated or freeze for 3 months.

Minutes to Prepare: 60
Minutes to Cook: 120

Number of Servings: 10

Ingredients

1. Slice eggplant and place on parchment paper or paper towels. Sprinkle heavily with salt. The salt will draw out the bitterness from the eggplant.2. Add olive oil to large dutch oven. Heat over medium heat. I use my LeCrueset 2-quart cooking pot.3. Chop onions into large pieces. Add to pot and saute for several minutes.4. Dice garlic into small pieces or press through garlic press. Add to sauteed onions.5. Slice peppers and chop into large pieces. Add to cooking pot.6. Chop Tomatoes and add to big cooking pot or Dutch casserole (I use my LeCrueset 2-quart size pot).7. Clean mushrooms with damp paper towel to remove grit and chop into large pieces and add to pot.8. Chop zucchini into large pieces and add to pot.9. Wipe salt and water off the eggplant slices and chop into large pieces. Add to cooking pot. .9. Saute all vegetables for several minutes until they are soft and fragrant, stirring frequently.10. Add fresh thyme and stir.11. Reduce heat to simmer and cover. Cook for 1 hour, stirring occasionally, until the all vegetables have softened. Taste frequently and add salt or pepper as required.Ratatouille is great served hot or cold, and works with rice, couscous or alone. Keeps for 2 weeks refrigerated or freeze for 3 months.

Directions

Makes 10 1 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user AMGIFF.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 117.4
Total Fat: 6.1 g
Cholesterol: 0.0 mg
Sodium: 12.7 mg
Total Carbs: 15.5 g
Dietary Fiber: 3.4 g
Protein: 3.0 g

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