Ratatouille
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 224.1
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 610.0 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 8.6 g
- Protein: 9.5 g
View full nutritional breakdown of Ratatouille calories by ingredient
Number of Servings: 6
Ingredients
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1 medium eggplant
1-2 zucchini
1 tsp salt
2 tbsp olive oil
3 cloves garlic, minced
1 onion, chopped
1 cup mushrooms, quartered
1 small red pepper, chopped
1 can of tomatoes with liquid or 2 cups fresh chopped tomatoes
2 cups white beans
2 tbsp fresh basil or 2 tsp dried
1 bay leaf
1/2 tsp sugar
1/2 tsp ground black pepper
Directions
Cut eggplant and zucchini into 1 inch cubes. Place in sieve over a bowl and toss with salt. Let stand 15 minutes to draw out bitterness. Heat oil in large skillet and cook garlic, onion and mushrooms for about 6 minutes. Add drained zucchini and eggplant, red pepper, tomatoes, beans, basil, bay leave, sugar and pepper, and bring to a boil. Reduce heat and simmer over medium-low heat, stirring occasionally, for about 45 minutes or until fairly thickened and eggplant is tender. Discard bay leaf. Can be garnished with parsley. Serve over brown rice. Makes about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user HAZELBRANCH.
Number of Servings: 6
Recipe submitted by SparkPeople user HAZELBRANCH.
Member Ratings For This Recipe
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JADEDTALES
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WANNABFIT27
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ROSSYFLOSSY
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ZRIE014
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GEORGE815
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CD1987279
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MNABOY
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MUGABI123
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ARTJAC
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CD6913562
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CD4114015
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PASTORDAN_ATDCC
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TRICOTINE
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MEKAYB
I made this classic dish using fresh vegetables from our local farmers' market, 1 can S&W Italian recipe tomatoes, 1 can S&W white kidney beans 'cannelini', and a sprinkling of Italian blend seasoning instead of a bay leaf--topped with shredded reduced fat mozzarella cheese --- magnifico! A keeper! - 8/10/09
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APRIL-SHOWERS
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JILLYONCEAGAIN
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VICKYP3
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SYBYL75
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A_FORCE
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IAMDIOSA
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KELLY_R
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WENDYMAC1959
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NORLANA
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BEACHMITTENS