Ratatouille
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 20.8
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.6 g
- Protein: 0.3 g
View full nutritional breakdown of Ratatouille calories by ingredient
Introduction
This is a traditional stew made at the end of the summer season. Usually it contains bell peppers, tomato, eggplant and zucchini, plus anything else you want to add, but you can changes ingredients according to your taste. In this recipe, the secret is in the fennel seed. This is a traditional stew made at the end of the summer season. Usually it contains bell peppers, tomato, eggplant and zucchini, plus anything else you want to add, but you can changes ingredients according to your taste. In this recipe, the secret is in the fennel seed.Number of Servings: 20
Ingredients
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1 small eggplant (about 10 oz. uncooked, without skin)
1 small onion (about 3 oz. uncooked)
1 large bell pepper (or 2 medium or 3 small--maybe 6 oz)
2 large tomatoes or 3 small (about 4 oz)
1- 2 tsp fennel seed (to taste)
2 tsp minced garlic
2 Tbsp olive oil
Directions
When choosing an eggplant, the smaller the better. Less seeds, less bitterness. At least 2 hours ahead of time -- peel eggplant and cut in 1/2 thick slices. Place on a couple paper towel on a flat plate or the table. Cover with 2 more towels and place something heavy on top (a casserole dish or something). This is to squeeze out the bitter juice (the juice being the reason many people don't like eggplant).
2 hours later, chop all veggies, eggplant included, as small as desired. Saute pepper and onion in oil, garlic and half the fennel. Set aside.
Saute eggplant and the rest of fennel a little until it begins to stick (it acts like a sponge, absorbing the oil). Add about a 1/4 inch water After eggplant steams enough to soften, add back in the pepper and onion, then the chopped tomato. Stir everything and let it simmer at least 30 minutes, until the flavors meld. Stir occasionally.
Makes about 20 oz. (feeds 3 to 5, depending if you use as side dish or main course over rice or pasta--great with grated cheese on top). The nutritional info is by ounce.
Number of Servings: 20
Recipe submitted by SparkPeople user ELENASAN.
2 hours later, chop all veggies, eggplant included, as small as desired. Saute pepper and onion in oil, garlic and half the fennel. Set aside.
Saute eggplant and the rest of fennel a little until it begins to stick (it acts like a sponge, absorbing the oil). Add about a 1/4 inch water After eggplant steams enough to soften, add back in the pepper and onion, then the chopped tomato. Stir everything and let it simmer at least 30 minutes, until the flavors meld. Stir occasionally.
Makes about 20 oz. (feeds 3 to 5, depending if you use as side dish or main course over rice or pasta--great with grated cheese on top). The nutritional info is by ounce.
Number of Servings: 20
Recipe submitted by SparkPeople user ELENASAN.
Member Ratings For This Recipe
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