RATATOUILLE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Tbs Olive Oil2 lg Onions (thinly sliced)2 lg Bell Pepper [Green Pepper] (med. chop)2 lg Eggplants (cut in lg cubes)5 Zucchinis.4 Garlic cloves (very thinly sliced)48 oz canned Whole Tomatoes 1 tsp. basil (2-tsp. chopped fresh basil)2 tsp. rosemary (3 tsp. fresh rosemary, lightly crushed)1 Tbs. parsley (2 Tbs chopped Italian or Flat leaf parsley)1 1/2 tsp. sea salt1 tsp. pepper1 1/4 cup parmesian cheese - shredded (garnish)
Heat Olive Oil in the bottom of a Dutch Oven, or pan with tall sides.
Add Onions and Bell pepper 5-7 min., stirring occasionally.
Stir in Eggplant and Zucchini 5 min, stirring occasionally.
Stir in Garlic, cook 2 minutes, stirring occasionally.
Add tomatoes with their juices, herbs and seasonings.
Raise Heat and bring to a boil.
Reduce heat to low, cover and simmer another 45 min.
Sprinkle 2 Tbs. parmesian cheese atop each just before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user DANDELIONWINE_O.
Add Onions and Bell pepper 5-7 min., stirring occasionally.
Stir in Eggplant and Zucchini 5 min, stirring occasionally.
Stir in Garlic, cook 2 minutes, stirring occasionally.
Add tomatoes with their juices, herbs and seasonings.
Raise Heat and bring to a boil.
Reduce heat to low, cover and simmer another 45 min.
Sprinkle 2 Tbs. parmesian cheese atop each just before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user DANDELIONWINE_O.
Nutritional Info Amount Per Serving
- Calories: 157.4
- Total Fat: 4.1 g
- Cholesterol: 2.9 mg
- Sodium: 504.4 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 8.0 g
- Protein: 5.4 g
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