Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Olive oil6 cloves garlic, minced1 med onion, diced5 med brown or button mushrooms, quartered1 med zucchini, chopped1 med bell pepper, either green or red, chopped1 eggplant (about 1 lb), chopped1 tbs tomato paste1 can diced tomatoes, undrained3/4 cup chicken stock or brothred wine (optional)approx 5 sprigs fresh basilapprox 5 sprigs fresh parsleysalt and pepper
Add olive oil to a large stock pot or wok, sauté garlic over med high about 1 minute.
Add onion and cook until translucent, about 4 minutes.
Add tomato paste. Stir and press until it covers onions and garlic. Cook until it starts to brown and stick to the bottom of the pot a little.
Add broth, scrape up brown bits on the bottom of the pan and bring to simmer.
Add diced eggplant, mushroom, bell pepper and zucchini. Stir to combine thoroughly and cook for 10-12 minutes, stirring occasionally. The eggplant will release a lot of liquid (slowly) into the pot and it's in this liquid that you'll want to simmer the other ingredients in. To evenly cook all the ingredients, you'll have to stir it to make sure the vegetables spend time touching eggplant liquid. As a bonus, the flavors mix amazingly well during this process.
Cook until the eggplant is mostly falling apart, but the zucchini, bell peppers, and mushrooms are tender but not yet mushy.
Add the canned tomatoes and splash of red wine. Stir until heated through, about 1 more minute.
Add basil, parsley and salt and pepper to taste and serve.
Makes 8 servings, approximately 1.25 cup each.
Bon appetit.
Number of Servings: 8
Recipe submitted by SparkPeople user PEEEJN.
Add onion and cook until translucent, about 4 minutes.
Add tomato paste. Stir and press until it covers onions and garlic. Cook until it starts to brown and stick to the bottom of the pot a little.
Add broth, scrape up brown bits on the bottom of the pan and bring to simmer.
Add diced eggplant, mushroom, bell pepper and zucchini. Stir to combine thoroughly and cook for 10-12 minutes, stirring occasionally. The eggplant will release a lot of liquid (slowly) into the pot and it's in this liquid that you'll want to simmer the other ingredients in. To evenly cook all the ingredients, you'll have to stir it to make sure the vegetables spend time touching eggplant liquid. As a bonus, the flavors mix amazingly well during this process.
Cook until the eggplant is mostly falling apart, but the zucchini, bell peppers, and mushrooms are tender but not yet mushy.
Add the canned tomatoes and splash of red wine. Stir until heated through, about 1 more minute.
Add basil, parsley and salt and pepper to taste and serve.
Makes 8 servings, approximately 1.25 cup each.
Bon appetit.
Number of Servings: 8
Recipe submitted by SparkPeople user PEEEJN.
Nutritional Info Amount Per Serving
- Calories: 73.2
- Total Fat: 0.5 g
- Cholesterol: 0.2 mg
- Sodium: 319.7 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 3.8 g
- Protein: 3.4 g
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