RATATOUILLE

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 157.4
  • Total Fat: 4.1 g
  • Cholesterol: 2.9 mg
  • Sodium: 504.4 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 8.0 g
  • Protein: 5.4 g

View full nutritional breakdown of RATATOUILLE calories by ingredient


Introduction

You can Modify this recipe to reflect the summer bounty from your vegetable garden, or farmer's market.
This recipe MAKES A LOT of Ratatouille.
Luckily it gets better as it keeps in the refridgerator, and freezes well. You can Modify this recipe to reflect the summer bounty from your vegetable garden, or farmer's market.
This recipe MAKES A LOT of Ratatouille.
Luckily it gets better as it keeps in the refridgerator, and freezes well.
Number of Servings: 10

Ingredients

    2 Tbs Olive Oil

    2 lg Onions (thinly sliced)
    2 lg Bell Pepper [Green Pepper] (med. chop)
    2 lg Eggplants (cut in lg cubes)
    5 Zucchinis.
    4 Garlic cloves (very thinly sliced)
    48 oz canned Whole Tomatoes

    1 tsp. basil (2-tsp. chopped fresh basil)
    2 tsp. rosemary (3 tsp. fresh rosemary, lightly crushed)
    1 Tbs. parsley (2 Tbs chopped Italian or Flat leaf parsley)
    1 1/2 tsp. sea salt
    1 tsp. pepper

    1 1/4 cup parmesian cheese - shredded (garnish)

Directions

Heat Olive Oil in the bottom of a Dutch Oven, or pan with tall sides.
Add Onions and Bell pepper 5-7 min., stirring occasionally.
Stir in Eggplant and Zucchini 5 min, stirring occasionally.
Stir in Garlic, cook 2 minutes, stirring occasionally.

Add tomatoes with their juices, herbs and seasonings.
Raise Heat and bring to a boil.
Reduce heat to low, cover and simmer another 45 min.

Sprinkle 2 Tbs. parmesian cheese atop each just before serving.

Number of Servings: 10

Recipe submitted by SparkPeople user DANDELIONWINE_O.