Quick and easy ratatouille
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 161.8
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 415.5 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 9.2 g
- Protein: 5.8 g
View full nutritional breakdown of Quick and easy ratatouille calories by ingredient
Introduction
A basic ratatouille which can be eaten 'as-is' as a vegetable side dish, or used as a base for other recipes - add a drained can of butter beans and serve with bread; use as a chunky vegetable pasta sauce; add cooked red lentils and Indian spices for a low cal Indian curry; add cooked quorn mince and chilli peppers (or powder) for a chilli....etc. A basic ratatouille which can be eaten 'as-is' as a vegetable side dish, or used as a base for other recipes - add a drained can of butter beans and serve with bread; use as a chunky vegetable pasta sauce; add cooked red lentils and Indian spices for a low cal Indian curry; add cooked quorn mince and chilli peppers (or powder) for a chilli....etc.Number of Servings: 4
Ingredients
-
1 eggplant (aubergine)
1 zucchini (courgette)
3 medium onions, red or white
1 red bell pepper
6 fresh tomatoes
1 can chopped tomatoes
3 cloves garlic, crushed
3 vegetable stock cubes (or to taste)
salt pepper to taste.
Tips
I make this then keep it in the fridge, it will keep for approx 5 days, and can be used in a variety of ways (see intro text for ideas).
Directions
1. Heat olive oil in large saucepan
2. Meanwhile cut onions up into chunks.
3. Slice and dice eggplant.
4. Add both to the hot oil, and stir frequently.
5. Cut top and bottom of zuchinni, cut in half lengthways, then slice. Add to the pan, and keep stirring, you don't want anything to stick!
6. Cut bell pepper into chunks and add to the pan.
7, Cut fresh tomatoes into four quarters, and then slice through the middle of each quarter so you have 8 chunks per tomato. Add to pan.
8. Add can of tomatoes, crushed garlic and vegetable stock cubes (crumbled) to the pan.
9.Turn heat right down, put a lid on the pan, and let simmer, stirring occasionally.
Serving Size: Makes 4 full servings, or 8 side servings
Number of Servings: 4
Recipe submitted by SparkPeople user TKA54321.
2. Meanwhile cut onions up into chunks.
3. Slice and dice eggplant.
4. Add both to the hot oil, and stir frequently.
5. Cut top and bottom of zuchinni, cut in half lengthways, then slice. Add to the pan, and keep stirring, you don't want anything to stick!
6. Cut bell pepper into chunks and add to the pan.
7, Cut fresh tomatoes into four quarters, and then slice through the middle of each quarter so you have 8 chunks per tomato. Add to pan.
8. Add can of tomatoes, crushed garlic and vegetable stock cubes (crumbled) to the pan.
9.Turn heat right down, put a lid on the pan, and let simmer, stirring occasionally.
Serving Size: Makes 4 full servings, or 8 side servings
Number of Servings: 4
Recipe submitted by SparkPeople user TKA54321.