Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium onions, sliced thin 2 medium green peppers, sliced thin 1 large clove garlic, crushed 1 medium eggplant, peeled and cut into 3/4 inch cubes 2 medium zucchini, cut crosswise into 1/4 inch slices 5 medium tomatoes, peeled and chopped 2 tsp. salt Pepper to taste 1/2 cup sliced pimento stuffed olives
Coat heavy saucepan with no-stick vegetable spray.
Saut onions, green peppers, and garlic until onions are slightly cooked.
Add all other ingredients except parsley & olives, cover and simmer 25 to 30 minutes until vegetables are crisp but tender. Stir in parsley and cook 5 to 10 minutes longer, until mixture reaches thickness you like, stirring occasionally. Add olives. Serve hot or chilled. Serves 4 to 6.
Number of Servings: 4
Recipe submitted by SparkPeople user CHICAGODORE.
Saut onions, green peppers, and garlic until onions are slightly cooked.
Add all other ingredients except parsley & olives, cover and simmer 25 to 30 minutes until vegetables are crisp but tender. Stir in parsley and cook 5 to 10 minutes longer, until mixture reaches thickness you like, stirring occasionally. Add olives. Serve hot or chilled. Serves 4 to 6.
Number of Servings: 4
Recipe submitted by SparkPeople user CHICAGODORE.
Nutritional Info Amount Per Serving
- Calories: 120.1
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 27.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 7.3 g
- Protein: 4.6 g
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