Summer Ratatouille

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4.5 of 5 (13)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 141.0

Total Fat: 7.7 g
Cholesterol: 4.9 mg
Sodium: 717.0 mg
Total Carbs: 15.2 g
Dietary Fiber: 3.6 g
Protein: 5.5 g

View full nutritional breakdown of Summer Ratatouille calories by ingredient

Introduction

This dish just cries "Summer" and it's one of my favorite dishes to make in late July, early August when the Farmer's Market is flush with these favorite vegetables.

If you prefer, you can peel the eggplant, but we love the added texture and flavor. I often make ahead on Sunday for dinner later in the week as the flavors marry and deepen if allowed to sit a day or two. Serve over whole grain pasta for a healthy vegetarian dinner that your kids will love. This dish just cries "Summer" and it's one of my favorite dishes to make in late July, early August when the Farmer's Market is flush with these favorite vegetables.

If you prefer, you can peel the eggplant, but we love the added texture and flavor. I often make ahead on Sunday for dinner later in the week as the flavors marry and deepen if allowed to sit a day or two. Serve over whole grain pasta for a healthy vegetarian dinner that your kids will love.

Minutes to Prepare: 20

Minutes to Cook: 35

Number of Servings: 4

Ingredients

2 TB olive oil

1 onion, chopped

2 cloves garlic, minced

1 ½ cups cubed, eggplant

(cut into ½ inch cubes)

1 medium zucchini, chopped

1 cup sliced mushrooms

1/2 cup chopped red bell pepper

4 ripe tomatoes, cored, peeled ,seeded and chopped

2 teaspoons Italian seasoning

(or 1/8 teaspoon each of dried rosemary, thyme, parsley, marjoram, fennel, basil)

1 teaspoon sugar

1/4 tsp salt

Freshly ground black pepper

2 tablespoons minced fresh basil

1/4 cup shredded parmesan cheese (plus extra for garnishing)

Directions

Heat olive oil in 4-quart saucepan or dutch oven over medium-high heat. Add onion and sauté until translucent. Add mushrooms and sauté for two minutes. Add eggplant, zucchini, red pepper and garlic.

Cook, stirring frequently, for 5 minutes. Stir in tomatoes, Italian seasoning, sugar, salt and pepper. Reduce heat, cover and simmer 20 minutes.

Uncover, increase heat to med-high and allow to boil for 3-4 minutes. Add basil and parmesan cheese and cook for one minute longer, taste and adjust seasonings if necessary.

Spoon ratatouille over cooked pasta or rice and sprinkle with remaining parmesan cheese.

Generous 1.5 cup serving

Number of Servings: 4

Recipe submitted by SparkPeople user KCOPELAND0417.