Smoked Paprika Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large eggplant, cubed3 medium zucchini, thickly sliced1 large bell papper, coarsely chopped2 cloves elephant garlic, coarsely chopped5 large Roma tomatoes, coarsely chopped1 TBSP Penzey's smoked paprika4 TBSP extra-virgin olive oil1 TBSP salt
Sweat garlic in olive oil in covered large sauce pan over low heat for 5 minutes. Add eggplant and cook for 5 more minutes until softening, occasionally stirring and adding salt. Then add (in the following order, cooking and stirring for 2-3 minutes after each addition): bell pepper, zucchini, and tomatoes. Add smoked paprika. Simmer on low for 30 minutes and then serve hot or at room temperature.
Serving Size: Makes 5-6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KEJACK01.
Serving Size: Makes 5-6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KEJACK01.
Nutritional Info Amount Per Serving
- Calories: 176.8
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,175.5 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 5.6 g
- Protein: 3.0 g