Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Summer Squash, 8 medium Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb)Onions, raw, 1 medium (2-1/2" dia---chopped) Peppers, sweet, red, fresh, 3 medium (approx 2-3/4" long, 2-1/2" Red Ripe Tomatoes, 6 medium whole (2-3/5" dia) Garlic, 7 clove (peeled and chopped)Extra Light Olive Oil, 2 tbsp Salt, 4 dashesThyme, 3 dashesMarjoram, 3 dashes Pepper, 1 dashes1 Bunch Basil (chopped--for garnish)2 dashes Lemon Juice1 Bay Leaf (fresh or dry)Cooking spray
Start by peeling the tomatoes and chopping them up. Add oil to pot and allow to heat up. When oil is hot, add onions and sautee until onions are beginning to get transparent. Add garlic and stir around well. Add a couple of dashes of salt and any other spice you might like. I like parsley and a couple of dashes of lemon juice. I also added pepper and garlic powder but this is not necessary if you don't like these spices. Add chopped tomatoes. Stir around a few times and left tomato mixture create a sort of sauce. Add bay leaf and cover the pot. Let simmer on med-low heat.
Combine zucchini, red peppers, and eggplant in a large bowl. Add thyme, marjoram, salt and pepper and toss veggies around. In a separate pan, spray cooking spray and turn heat to medium. MAke sure pan is well coated. When pan heats up, add zucchini, eggplant and red pepper mixture. Cook for approximately 7 min. In a casserole dish, spray with cooking spray and begin to layer veggies--red peppers, eggplant, and zucchini, then tomato mixture and repeat until there is no more to layer. If there's too much for your casserole dish, take out a second dish and repeat the layering process.
Cover casserole dishes and bake at 375 degrees F for approximately 20min. Garnish with basil (just spread on top of casserole dish and serve hot...or next day cold. Which ever suits you. BTW, it tastes great the next day after the spices have been infused overnight.
Serving Size: 1 Cup
Number of Servings: 15
Recipe submitted by SparkPeople user ICOOPER10.
Combine zucchini, red peppers, and eggplant in a large bowl. Add thyme, marjoram, salt and pepper and toss veggies around. In a separate pan, spray cooking spray and turn heat to medium. MAke sure pan is well coated. When pan heats up, add zucchini, eggplant and red pepper mixture. Cook for approximately 7 min. In a casserole dish, spray with cooking spray and begin to layer veggies--red peppers, eggplant, and zucchini, then tomato mixture and repeat until there is no more to layer. If there's too much for your casserole dish, take out a second dish and repeat the layering process.
Cover casserole dishes and bake at 375 degrees F for approximately 20min. Garnish with basil (just spread on top of casserole dish and serve hot...or next day cold. Which ever suits you. BTW, it tastes great the next day after the spices have been infused overnight.
Serving Size: 1 Cup
Number of Servings: 15
Recipe submitted by SparkPeople user ICOOPER10.
Nutritional Info Amount Per Serving
- Calories: 73.6
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 51.1 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 4.2 g
- Protein: 2.8 g
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