Simple Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium onion, diced2-4 cloves of garlic, minced1 medium eggplant, diced large2 medium zucchini, sliced or diced1 28oz can stewed tomatoes, drained, juice reserved.25 cup quinoa2 tablespoons mixed Italian seasoning - or -1 tablespoon each of basil and oreganosalt to tastecrushed red pepper to taste
Chop and saute the garlic and onion briefly in a drop of olive oil. Dice the eggplant and zucchini and place in a LARGE microwaveable casserole dish with a cover with the quinoa, topping them with the sauteed onion and garlic. Separate the tomatoes from the juice in the can and add them to the casserole. (The veggies give up their juices while cooking and can make a mess.) Save the juice to add back in later or to add to soup. Cover the dish and nuke on HIGH for 25-30 minutes. When done, stir in the herbs, salt and as much of
the reserved tomato juice as you like, and re-cover for 5-10 minutes. Makes about six one-cup servings, depending on the size of the eggplant and squash.
P.S. - add the leftovers to broth, hot sauce and pasta and have a killer soup!
Number of Servings: 6
Recipe submitted by SparkPeople user ZIGWEEGWEE.
the reserved tomato juice as you like, and re-cover for 5-10 minutes. Makes about six one-cup servings, depending on the size of the eggplant and squash.
P.S. - add the leftovers to broth, hot sauce and pasta and have a killer soup!
Number of Servings: 6
Recipe submitted by SparkPeople user ZIGWEEGWEE.
Nutritional Info Amount Per Serving
- Calories: 136.8
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 111.6 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 7.6 g
- Protein: 4.5 g