Ratatoulli
- Number of Servings: 10
Ingredients
2 tbsp olive oil2 cloves garlic, crushed and minced1 large onion, quartered and thinly sliced (8.3 oz)1 eggplant , cubed (23 oz)1 1/2 green bell peppers, coarsley chopped4 large tomatoes, coarsley chopped, (23 oz)3 to 4 zucchini, cut inoto 1/4 inch slices (17.9 oz)1 teaspoon dried leaf basil1/2 teaspoon dried leaf oregano1/4 teaspoon dried leaf thyme2 tablespoons chopped fresh parsley1/2
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user LEZRAIN.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user LEZRAIN.
Nutritional Info Amount Per Serving
- Calories: 63.7
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 11.8 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 4.2 g
- Protein: 2.5 g