Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Olive oil, 4 tbsp.3 garlic clovesParsley, 4 tbsp.1 eggplant, unpeeled3 zucchini, unpeeled1 Green pepper, seeded3 medium onionstomatoes, 1 quart or 1 large can whole tomatoes, broken upBasil, 4 tbsp.
Wash, then cut vegetables to fit in the chute of a food processor with chopping blade in place. Turn food processor on, add garlic cloves till they are chopped small, add parsley while still on and allow to chop till they are very finely chopped. Clean out and reserve chopped herbs. Put slicer in place. Slice eggplant, zucchini, green pepper and unions. Heat oil in heavy skillet or dutch oven. When hot, add parsley and garlic mixture and cook until garlic is transparent. Then add all other vegetables and basil. Bring to a boil, stir, then lower heat to simmer for 30-40 minutes until all vegetables are tender to your taste. Add salt only if necessary. Serve as a side dish or entree. You may put into a shallow baking dish and add grated cheese (monterey jack or pepper jack works well). Heat until cheese is melted and serve.
Serving Size: 7 1-cup serving
Serving Size: 7 1-cup serving
Nutritional Info Amount Per Serving
- Calories: 150.6
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 183.5 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 5.5 g
- Protein: 3.3 g
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