Ratatouille (Rainbow Stew)

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 92.9
  • Total Fat: 2.9 g
  • Cholesterol: 1.6 mg
  • Sodium: 560.6 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.2 g

View full nutritional breakdown of Ratatouille (Rainbow Stew) calories by ingredient


Introduction

This slow-cooked dish is fantastic and simple for those extra veggies in the summer garden. Our kids eat it because the ingredients look like a rainbow of colors. This slow-cooked dish is fantastic and simple for those extra veggies in the summer garden. Our kids eat it because the ingredients look like a rainbow of colors.
Number of Servings: 7

Ingredients

    1 medium eggplant, diced but not peeled
    1 medium zucchini (or yellow summer squash), diced
    1 orange bell pepper, seeded and diced
    1 medium onion, chopped
    2 cans diced tomatoes
    3 cloves of garlic, peeled and diced
    2 Tbsp olive oil
    1 tsp Kosher (or sea) salt
    1 tsp black pepper
    2 Tbsp French spice blend
    1 cup stock (chicken or veggie)


Tips

We use Penzey's Herbs de Provence for our spice blend but any French or Italian spice blend will do.


Directions

Pour the olive oil on the bottom of a 6.5-7 quart crock pot. Add diced veggies, starting with the eggplant (closest to the oil), ending with tomatoes on top. Season with salt, pepper, and French spice blend for taste. Pour stock on top of it all and cook on low for 4-6 hours. Enjoy!

Serving Size: makes 7 1-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user VCATULLO.