Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium Japanese eggplant, peeled & diced into 1 inch cubes.1 1 lb. 12 oz. can S &W Crushed Italian Recipe tomatoes.1 14.5 oz can S & @ Stewed Italian Recipe tomatoes, crushed with hands2 or 3 young zucchini (approximately 2-inch in diameter), diced1 C. onion, coarse chopped2 to 3 cloves garlic, minced1 large green bell pepper, large dice1 Tblsp olive oil1/2 tsp. Basil11/2 tsp. Savory1/2 tsp. thyme1/2 tsp. oregano1/4 to 1/2 tsp. garlic powder1 Tblsp granulated sugar (DO NOT use a sugar substitue.)Fresh ground pepper to tasteRed chili flakes to taste (optional)1 to 2 tsp. minced fresh flat leaf Italian parsely (added at last 5 minutes of cooking time)
Pour tomatoes into 6 to 8 quart stock. Add veggies, reserving parsely. Add seasonings and olive oil. Stir to blend. Cook on stove top on medium heat until mixture comes to a boil. Turn heat down to allow the stew to simmer. Cook for about 1 hour, stirring occassionally. When vegetables are tender and soft to a fork, the stew is done. Serve with hot cooked rice or alone. Makes 12 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LDG622.
Number of Servings: 8
Recipe submitted by SparkPeople user LDG622.
Nutritional Info Amount Per Serving
- Calories: 67.1
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 100.0 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 3.0 g
- Protein: 1.7 g
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