Quick and easy ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 eggplant (aubergine)1 zucchini (courgette)3 medium onions, red or white1 red bell pepper6 fresh tomatoes1 can chopped tomatoes3 cloves garlic, crushed3 vegetable stock cubes (or to taste)salt pepper to taste.
1. Heat olive oil in large saucepan
2. Meanwhile cut onions up into chunks.
3. Slice and dice eggplant.
4. Add both to the hot oil, and stir frequently.
5. Cut top and bottom of zuchinni, cut in half lengthways, then slice. Add to the pan, and keep stirring, you don't want anything to stick!
6. Cut bell pepper into chunks and add to the pan.
7, Cut fresh tomatoes into four quarters, and then slice through the middle of each quarter so you have 8 chunks per tomato. Add to pan.
8. Add can of tomatoes, crushed garlic and vegetable stock cubes (crumbled) to the pan.
9.Turn heat right down, put a lid on the pan, and let simmer, stirring occasionally.
Serving Size: Makes 4 full servings, or 8 side servings
Number of Servings: 4
Recipe submitted by SparkPeople user TKA54321.
2. Meanwhile cut onions up into chunks.
3. Slice and dice eggplant.
4. Add both to the hot oil, and stir frequently.
5. Cut top and bottom of zuchinni, cut in half lengthways, then slice. Add to the pan, and keep stirring, you don't want anything to stick!
6. Cut bell pepper into chunks and add to the pan.
7, Cut fresh tomatoes into four quarters, and then slice through the middle of each quarter so you have 8 chunks per tomato. Add to pan.
8. Add can of tomatoes, crushed garlic and vegetable stock cubes (crumbled) to the pan.
9.Turn heat right down, put a lid on the pan, and let simmer, stirring occasionally.
Serving Size: Makes 4 full servings, or 8 side servings
Number of Servings: 4
Recipe submitted by SparkPeople user TKA54321.
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 415.5 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 9.2 g
- Protein: 5.8 g
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