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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 57.1
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 51.8 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.4 g

View full nutritional breakdown of MY RATATOULLLE calories by ingredient
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Number of Servings: 24


    * Olive Oil, 3 tbsp
    * Onions, raw, 1 cup, chopped
    * Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb
    * *Fresh Zuchinni and/or Squash, 5 cup
    * Garlic, 4 cloves
    * Crushed Tomatoes, 800 grams (28oz)
    * Peppers, sweet, red, raw, sliced, 1.5 cup
    * Rutabagas, 1.75 cup, cubes
    * Broccoli, fresh, 3 cup, chopped
    *Quiona, 2 serving
    * water

    any spices that you want add, I usually add parsley, oregano,Provenšal spice, sometimes dill weed. It just depends on what you like, and generous quantity's. NO salt for me, as the canned crushed tomatoes has enough for me.


SautÚ onion and garlic in large 6 quart pot. Start cutting all vegetable into bit size cubs. Stir onions and garlic, add a little water, about a half cup. Start to add the chopped up vegetables as you are chopping them, keep stirring, as you add. When all vegetable are chopped, they should fill the pot to the top. I then add the can of crushed tomatoes, stirring and lifting all the vegetables. Add your spices, again stirring. Mixture will be very thick. Turn heat to Med high, until it starts to bubble. Stir again to bring up the bottom vegetables. Lower heat and simmer, for as long as it takes for all the vegetable to become very soft. About 11/2 -2 hours. Toward the end I add the Quoina. At this point you might need to add more water. It should resemble a very thick stew. The quiona will absorb water, so you have to judge weather to add more water and how much.

This makes approx 24, 1 cup servings. I use this as a base for all my meals. I eat it alone with grated Kraft Parmesan cheese. I am using Jenny Craig meals, and it goes well with their soups, lasagna, ravioli, pretty much anything you want to bulk up. I make a pot most every week and it lasts me about 7-10 days in the fridge. It is a complete meal because of the quiona. I also top it with Parmesan cheese, who ever I eat it. It is so good.

Number of Servings: 24

Recipe submitted by SparkPeople user CHRISBONDI.

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