Ratatouille
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 166.1
- Total Fat: 10.6 g
- Cholesterol: 17.3 mg
- Sodium: 502.7 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 3.8 g
- Protein: 7.7 g
View full nutritional breakdown of Ratatouille calories by ingredient
Introduction
A great way to use up the garden harvest-Tastes great too! A great way to use up the garden harvest-Tastes great too!Number of Servings: 8
Ingredients
-
2 Tablespoons Olive Oil
3 cloves of Garlic, chopped fine.
A handfull of Fresh Oregano coarsely chopped-(about 1/3 c.)
1 eggplant cut into 1" cubes (about 3 cups)
1/2 tsp of Salt
1/2 c. of Grated Parmesan cheese
1 yellow summer squash cut in half lengthways and sliced thin.
1 medium onion chopped
8 oz container of your favorite mushrooms, I like Baby Bellas-quartered
1 red Bell pepper chopped,
1 orange Bell pepper chopped
1.5 lbs of fresh tomatoes chopped or 1 can (28 oz) of chopped Italian tomatoes
Directions
1. Sprinke eggplant with salt and place in a colander to drain for 30 minutes while you chop the rest of the ingredients.
2. Heat 1 tablespoon of oil in a nonstick skillet. Add chopped garlic and saute. Add eggplant and cook, stirring, 6-7 minutes or until the eggplant is soft and brown. Push the cooked eggplant to side of pan.
3. Add the rest of the chopped vegetables saving the tomatoes out. Saute until soften. Fold in the tomatoes and herbs to mix with the rest of the vegetables. Place into a casserole dish sprayed with non-stick cooking spray.
Sprinkle the parmesian cheese over the top and bake in a preheated oven for 30-45 minutes until heated through.
You can just heat everything through in the skillet to save time (and dishes). I just throw it in the oven while I'm finishing the rest of the meal. The oven gives the flavors a chance to mingle. Acutally this is enough for a meal in itself.
Number of Servings: 8
Recipe submitted by SparkPeople user SWENSONL.
2. Heat 1 tablespoon of oil in a nonstick skillet. Add chopped garlic and saute. Add eggplant and cook, stirring, 6-7 minutes or until the eggplant is soft and brown. Push the cooked eggplant to side of pan.
3. Add the rest of the chopped vegetables saving the tomatoes out. Saute until soften. Fold in the tomatoes and herbs to mix with the rest of the vegetables. Place into a casserole dish sprayed with non-stick cooking spray.
Sprinkle the parmesian cheese over the top and bake in a preheated oven for 30-45 minutes until heated through.
You can just heat everything through in the skillet to save time (and dishes). I just throw it in the oven while I'm finishing the rest of the meal. The oven gives the flavors a chance to mingle. Acutally this is enough for a meal in itself.
Number of Servings: 8
Recipe submitted by SparkPeople user SWENSONL.