Shefali's ratatouille

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 177.8
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 26.0 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 8.7 g
  • Protein: 4.3 g

View full nutritional breakdown of Shefali's ratatouille calories by ingredient


Introduction

Simple, easy, delicious ratatouille recipe; I serve this over rice, pasta or polenta with a side green salad Simple, easy, delicious ratatouille recipe; I serve this over rice, pasta or polenta with a side green salad
Number of Servings: 6

Ingredients

    2 eggplant, unpeeled (approx 1-1 Eggplant, fresh
    2 cup, sliced Zucchini
    1 large Onions, raw
    3 cup Green Beans, FreshCut, Cut Green Beans, No Salt Added
    2 cup Tomatoes, red, ripe, canned, whole, no salt added
    3 tbsp Extra Virgin Olive Oil
    6 tsp Granulated Sugar
    To taste: fennel seeds, red pepper flakes, minced fresh garlic, dry or fresh oregano, parsley and basil, sea salt

Directions

Gently heat the olive oil, add fennel seeds and red pepper, sauté for 30 seconds, add the onions and garlic, sauté until fragrant, add the eggplant and zucchini, sauté until the eggplant is tender and golden, about 5 minutes, add the rest of the ingredients, bring to a simmer and then simmer for about 30 minutes on low heat. If you are using fresh herbs only add them during the last 10 minutes of cooking.

Serving Size: Makes 6 large servings (about 10-12 cups total)

Number of Servings: 6

Recipe submitted by SparkPeople user SSOHARA.