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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% | |
Ratatouille
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
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: GirlyJu
On Oct 12, 2008
While this was good, and I loved the calorie count, it just didn't do it for my family. It tasted no different than meatless spaghetti sauce to me... I think if I made it again, I would reduce the sauce more, add some cheese and bake it...
From: ItalianMomof2
On Oct 2, 2008
I used to make Ratatouille all the time many years ago, but couldn't remember the recipe so I used yours because it has the best ratings! I left out the zucchini and upped the spices (personal preference) and it was delicious! Thank you so much for posting. ps. You might want to edit the recipe to include what type of oil and amount to use, I used Olive oil and also you left out when to add the basil, but I just put it in with the other spices...Thanks again!
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.
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.
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