Ratatouille
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 53.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 147.9 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.9 g
- Protein: 1.6 g
View full nutritional breakdown of Ratatouille calories by ingredient
Introduction
Ratatouille as I like and make it. Makes 12 x 1/2 cup servings. Delicious hot or cold, with meat, eggs, or on its own! Thin down and blitz for an instant soup. Freezes very well. You can change the veggies amounts as you see fit (or depending on what you ahev at home). I use half tinned tomatoes, and half passata (sieved toms) for a thick gloopy sauce. Ratatouille as I like and make it. Makes 12 x 1/2 cup servings. Delicious hot or cold, with meat, eggs, or on its own! Thin down and blitz for an instant soup. Freezes very well. You can change the veggies amounts as you see fit (or depending on what you ahev at home). I use half tinned tomatoes, and half passata (sieved toms) for a thick gloopy sauce.Number of Servings: 12
Ingredients
-
1 tbsp olive oil
3 cloves garlic
2 medium onions
2 medium red peppers
1 medium aubergine (eggplant)
2 large courgettes (zucchinis)
2 tins of chopped tomatoes
1 bay leaf
sprinkle of black pepper (to taste)
Directions
Chop all vegetables finely, but separately. In a saucepan, heat the olive oil and add the chopped garlic and onion. Cook on medium/high for a couple of minutes, then add the peppers, stir and cook for a further couple of minutes then add the aubergine, repeat as before then add the courgettes. Stir, cook for a couple of minutes, then add the remaining ingredients. Stir and lower the heat to simmering point. Cover and allow to simmer for about 40 minutes, until the vegs are soft and te flavours have combined. Serve with a French accent :)
Makes 12 half-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user KNITTINGFROG.
Makes 12 half-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user KNITTINGFROG.