Ratatouille
- Number of Servings: 8
Ingredients
1/3 c olive oil (don't skimp, you can't add more later)2 1/2 lbs onions (7 - 8 medium), thickly sliced1 1/2 lbs eggplant (2 small), cut into vertical chunks about 1/2 inch by 2 inches1 1/2 lb bell peppers (3 small: 2 yellow, 1 red), seeded & sliced1 lb zucchini (4 small), quartered the long way then cut into thirds2 lbs sun-ripened tomatoes (6 medium), coarsely chopped, with juices5 to 6 sprigs thyme1 cube sugar (scant teaspoon)salt & pepper to taste
Warm the oil over medium heat in your largest frying pan. Add the onions. Saute, stirring occasionally until they are wilted and just beginning to color (about 25 minutes). Don't skimp on the time here, as the onions need to sweeten.
Add the eggplant. Stir to coat. Saute 10 minutes.
Add the peppers. You might need to lower the heat to maintain just a bit of sizzle. Saute 10 minutes. The peppers will release some water, which will start the sauce.
Add the zucchini. Saute 10 minutes.
Add the tomatoes and fresh thyme. Heat until the tomatoes release some juice. Dissolve the sugar in the sauce. Cover. Cook for 10 minutes. Leave to cool. (Salt & Pepper to taste at this point.)
Ratatouille tastes even better the next day. Serve over pasta or quinoa, mixed into quiche or folded into an omelette.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KATLYNNTAY.
Add the eggplant. Stir to coat. Saute 10 minutes.
Add the peppers. You might need to lower the heat to maintain just a bit of sizzle. Saute 10 minutes. The peppers will release some water, which will start the sauce.
Add the zucchini. Saute 10 minutes.
Add the tomatoes and fresh thyme. Heat until the tomatoes release some juice. Dissolve the sugar in the sauce. Cover. Cook for 10 minutes. Leave to cool. (Salt & Pepper to taste at this point.)
Ratatouille tastes even better the next day. Serve over pasta or quinoa, mixed into quiche or folded into an omelette.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KATLYNNTAY.
Nutritional Info Amount Per Serving
- Calories: 196.5
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 20.5 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 7.6 g
- Protein: 4.2 g
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