Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 eggplant, unpeeled cut in 1-inch cubes1 large yellow onion cut into large chunks 3 large stalks celery sliced into 1/2 inch pieces1 large zucchini, diced1 large yellow crookneck squash (or yellow zucchini), diced8 cloves garlic, roughly chopped1 fire roasted red pepper jarred in water, chopped1 fire roasted yellow pepper jarred in water, chopped1 28 ounce can Cento whole peeled tomatoes, roughly chopped5 Tablespoons extra virgin olive oilSalt and freshly ground pepper to taste
Sauté or roast cubed eggplant in 3 tablespoons olive oil until soft. Alternately roast the cubes mixed with the oil in a 450 degree oven for 30 minutes, stirring once. Set eggplant aside. Sauté onion and celery in 1 tablespoon olive oil until softened. Add garlic and cook for about 1 minute until just fragrant. Set aside. Sauté squashes in 1 tablespoon olive oil until crisp tender. Set aside. Break up canned tomatoes with your hands or with a spoon into medium size pieces and place in pot or Dutch oven used to sauté the vegetables. Add eggplant, onions, and celery to tomatoes. Add salt and pepper to taste then bring to a boil. Reduce heat to simmer, cover pot, and cook for 30 to 45 minutes until onion and celery are soft. Add squashes and peppers and simmer for another 15 to 20 minutes until the squash is soft but not mushy. Garnish with freshly grated Parmesan cheese.
Serving Size: Makes 8 six ounce servings
Number of Servings: 8
Recipe submitted by SparkPeople user EILEENNP.
Serving Size: Makes 8 six ounce servings
Number of Servings: 8
Recipe submitted by SparkPeople user EILEENNP.
Nutritional Info Amount Per Serving
- Calories: 152.0
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 43.9 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 5.6 g
- Protein: 3.2 g
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