VanillaGirl's Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can black olives2 cans stewed tomatos, italian style2 zucchini1 eggplant1 onion2 cloves of garlic2tbs olive oil1/2 tsp thyme1/4 tsp marjoram1/4 tsp rosemary
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.
Number of Servings: 6
Recipe submitted by SparkPeople user VANILLAGIRL223.
Number of Servings: 6
Recipe submitted by SparkPeople user VANILLAGIRL223.
Nutritional Info Amount Per Serving
- Calories: 174.2
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,033.4 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 6.3 g
- Protein: 3.3 g
Member Reviews