Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsn olive oil5 cloves garlic, minced1 medium shallot, sliced1 large onion2 tbspns tomato paste2 cups vegetable broth (bouillon works great)1 large eggplant, cubed and unpeeled1 red pepper, jullienned4 med zucchinis, sliced diagonally1 15 oz can of whole tomatoes4 bay leaves1 tbsp Herbes de Provence1 tspn tarragonsalt and pepper to taste
Chop all the veggies first. Mince the garlic, slice the shallots, dice the onion. Julllienne the red pepper, cube the eggplant, and diagonally slice the zucchini (it'll look fancier that way).
Over low heat, heat the olive oil. Add the garlic until it becomes fragrant (about 1 min). Add the shallot and the onion, saute for 2 mins until they soften. Add the tomato paste and stir vigorously until the tomato paste starts to darken as it cooks (about 1 or 2 minutes). Add in the cubed eggplant. Stir until ti starts to soften (about 3 minutes, depending on how small you cubed it). The water from the eggplant will help simmer the veggies you're about to add and will blend the flavors in just the right way. Pour in the bouillon, bring to a simmer. Add the peppers and zucchini. Add the bay leaves and herbs, add the canned tomatoes. Simmer for 30 minutes, stirring occasionally, until the zucchini is soft. Taste before you serve, add salt and pepper to taste.
This recipe is an original, adapted from my Gramm. She wasn't vegan, so she used chicken stock in place of the veggie bouillon. Do as you please. Both taste great.
Number of Servings: 4
Recipe submitted by SparkPeople user .
Over low heat, heat the olive oil. Add the garlic until it becomes fragrant (about 1 min). Add the shallot and the onion, saute for 2 mins until they soften. Add the tomato paste and stir vigorously until the tomato paste starts to darken as it cooks (about 1 or 2 minutes). Add in the cubed eggplant. Stir until ti starts to soften (about 3 minutes, depending on how small you cubed it). The water from the eggplant will help simmer the veggies you're about to add and will blend the flavors in just the right way. Pour in the bouillon, bring to a simmer. Add the peppers and zucchini. Add the bay leaves and herbs, add the canned tomatoes. Simmer for 30 minutes, stirring occasionally, until the zucchini is soft. Taste before you serve, add salt and pepper to taste.
This recipe is an original, adapted from my Gramm. She wasn't vegan, so she used chicken stock in place of the veggie bouillon. Do as you please. Both taste great.
Number of Servings: 4
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 150.0
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 330.1 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 7.9 g
- Protein: 5.0 g
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