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Nutrition Facts
Serving Size 1 (528g) Recipe makes 4 servings
Calories 113
Calories from Fat 8		(7%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 175mg		7%
Potassium 1143mg		32%
Total Carbohydrate 26.0g		8%
	Dietary Fiber 9.5g	37%
	Sugars 12.6g
Protein 5.3g		10%
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Ratatouille

Recipe #52491 | 1¼ hours | 30 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: HEP MEP
Jan 28, 2003

This is another recipe I made a lot before The-Girl-Who-Hates-Vegetables joined us. One of our favotite summer dinners with a nice hunk of bread. I also added some tomato paste to this to reduce the acidity. Came from We're Cooking Now - an old cooking show circa 1985.

SERVES 4 (change servings and units)

Ingredients

2 teaspoons finely minced garlic
1 cup chopped onion
1 large eggplant
3 medium zucchini
2 large green peppers
1 teaspoon dried oregano
1 tablespoon fresh basil or 2 teaspoons dried basil
2 teaspoons chopped parsley
2 cups crushed canned tomatoes
fresh ground pepper

Directions

1
Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender.
2
Cut vegetables into 1-inch pieces.
3
Add the eggplant,zucchini,pepper,oregano— parsley and stir well.
4
Saute about 5 minutes.
5
Add tomatoes,cover and cook over low heat for about 45 minutes.
6
Serve hot or cover mixture and refrigerate to serve chilled.

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Featured Reviews for This Recipe

From: Chef #1251627

On Jul 30, 2009

It was good but i just prefer the traditional french sauce for it with the veggies spread across the top then baked like at http://amodernwomansguide.com/?p=633 it is the style used by french chefs who know it best!!

0 people found this review helpful

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From: herbiechic

On Jul 17, 2009

I was going off ingredients I had, so I used one yellow bell pepper and omitted the eggplant. I used fresh from the garden oregano, parsley, and basil . We ate this on a bed of couscous. IT WAS SOOOOOOO GOOD! I am going to try the leftovers like someone else suggested- blended (and I will add tomato sauce) as a spaghetti sauce. Two great meals, one great recipe. Thanks for sharing!

1 person found this review helpful

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From: Lorri Nichols

On Apr 14, 2005

This is excellent! I doubled the recipe, and had a little left over. So I threw it in the food processor and used it for pizza sauce! With some mozzarella cheese and a sprinkle of parmesan, and some crumbled feta(goat), and a few basil leaves on top, and a drizzle of olive oil, I had a wonderful Italian-style pizza. The eggplant gives the sauce a little tang, it was really good.

9 people found this review helpful

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From: Jenny Sanders

On Oct 15, 2003

Mm!mm! I added extra tomatoes, and gave the eggplant a head start in the frying pan, 'cause if there is anything I can't stand it's al-dente eggplant. I also used three big but pretty mild Jalapeno peppers as I can't eat green peppers. This is so delicious, the ultimate comfort food.

8 people found this review helpful

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Read all 31 reviews