Ratatouille
- Number of Servings: 6
Ingredients
1/4 cup olive oil, plus more as needed1 1/2 cups small diced yellow onion1 teaspoon minced garlic2 cups medium diced eggplant, skin on1/2 teaspoon fresh thyme leaves1 cup diced green bell peppers1 cup diced red bell peppers1 cup diced zucchini squash1 cup diced yellow squash1 1/2 cups peeled, seeded and chopped tomatoes1 tablespoon thinly sliced fresh basil leaves1 tablespoon chopped fresh parsley leavesSalt and freshly ground black pepper
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Read more at: https://www.foodnetwork.com/recipes/the-essence-of-emeril/ratatouille-recipe/index.html?oc=linkback
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FROGS100.
Read more at: https://www.foodnetwork.com/recipes/the-essence-of-emeril/ratatouille-recipe/index.html?oc=linkback
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FROGS100.
Nutritional Info Amount Per Serving
- Calories: 126.6
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 6.8 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.0 g
- Protein: 1.8 g
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