Ratatouille for Two
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Tbsp olive oil1 small onion, diced1/2 cup diced green pepper1 small (1 pound) Italian eggplant, cut into 1-inch cubes1 small zucchini, quartered and sliced1 small summer squash, quartered and sliced2 cloves garlic, minced2 plum tomatoes (1/2 pound), seeded & chopped1 bay leaf1/4 tsp crushed red pepper flakes1/4 tsp dried basil8 ounces sliced mushrooms, sauted in cooking spray
Coat a large lidded pot or dutch oven with olive oil and saute the onion and green pepper over medium heat until soft and beginning to brown, about 8 minutes.
Add the eggplant and saute for 5 minutes, until beginning to soften. Stir in zucchini, squash and garlic; saute for 5 minutes more.
Mix in tomatoes, bay leaf, basil, and red pepper flakes. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender and the tomato juices have concentrated, about 30 minutes.
Discard bay leaf. Stir in mushrooms. Taste for seasoning and serve hot, at room temperature or cold.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SQUIRRELMOMMA1.
Add the eggplant and saute for 5 minutes, until beginning to soften. Stir in zucchini, squash and garlic; saute for 5 minutes more.
Mix in tomatoes, bay leaf, basil, and red pepper flakes. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender and the tomato juices have concentrated, about 30 minutes.
Discard bay leaf. Stir in mushrooms. Taste for seasoning and serve hot, at room temperature or cold.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SQUIRRELMOMMA1.
Nutritional Info Amount Per Serving
- Calories: 266.0
- Total Fat: 15.0 g
- Cholesterol: 0.0 mg
- Sodium: 20.1 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 11.2 g
- Protein: 6.6 g
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