Ratatouille (Rainbow Stew)

Name: Ratatouille (Rainbow Stew) Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 7
Ingredients: 1 medium eggplant diced but not peeled; 1 medium zucchini (or yellow summer squash) diced; 1 orange bell pepper seeded and diced; 1 medium onion chopped; 2 cans diced tomatoes; 3 cloves of garlic peeled and diced; 2 Tbsp olive oil; 1 tsp Kosher (or sea) salt; 1 tsp black pepper; 2 Tbsp French spice blend; 1 cup stock (chicken or veggie)

Minutes to Prepare: 15
Minutes to Cook: 240

Number of Servings: 7

Ingredients

1 medium eggplant, diced but not peeled1 medium zucchini (or yellow summer squash), diced1 orange bell pepper, seeded and diced1 medium onion, chopped2 cans diced tomatoes3 cloves of garlic, peeled and diced2 Tbsp olive oil1 tsp Kosher (or sea) salt1 tsp black pepper2 Tbsp French spice blend 1 cup stock (chicken or veggie)

Directions

Pour the olive oil on the bottom of a 6.5-7 quart crock pot. Add diced veggies, starting with the eggplant (closest to the oil), ending with tomatoes on top. Season with salt, pepper, and French spice blend for taste. Pour stock on top of it all and cook on low for 4-6 hours. Enjoy!

Serving Size: makes 7 1-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user VCATULLO.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 92.9
Total Fat: 2.9 g
Cholesterol: 1.6 mg
Sodium: 560.6 mg
Total Carbs: 15.7 g
Dietary Fiber: 4.1 g
Protein: 3.2 g

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