Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Cider Vinegar, 3 tbsp Capers, canned, 1 tbsp, drained Olive Oil, 4 tbsp Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb) Garlic, 4 clove Onions, raw, 1 medium (2-1/2" dia) Parsley, 1 cup Canned Tomatoes, 1 can Peppers, sweet, red, fresh, 2 medium (approx 2-3/4" long, 2-1/2" dia)Tomato Paste, 3 tbspZucchini, baby, 3 large Granulated Sugar, 2 tsp
Heat 1/2 oil in a large pan over medium heat. Add chopped onion and garlic. Sautee until soft. Add chopped eggplant and sautee another 10 minutes. Remove from the pot and add the remaining oil, chopped zucchini, and chopped peppers and sautee for 5 minutes. Put the eggplant back into the pot and add the rest of the ingredients and cook for 50 minutes. Season to taste.
Number of Servings: 10
Recipe submitted by SparkPeople user ZJANE!.
Number of Servings: 10
Recipe submitted by SparkPeople user ZJANE!.
Nutritional Info Amount Per Serving
- Calories: 91.0
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 115.3 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.9 g
- Protein: 1.8 g
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