Ratatouille

Ratatouille
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 140
  • Fat: 6g
  • Sodium: 20g
  • Fiber: 7g
  • Protein: 4g
  • Cholesterol: 0g
Ingredients
  • 1½ Tbs extra-virgin olive oil
  • 1 cup chopped onions
  • 500 g Eggplant, unpeeled, and cut into 1" cubes
  • 2 garlic cloves, minced
  • 1 zucchini, cut into 1" pieces
  • ½ red bell pepper, cut into 1" pieces
  • ½ yellow bell pepper, cut into 1" pieces
  • 600 g ripe tomatoes, seeded, and coarsely chopped
  • 2 Thyme Sprigs, fresh
  • ½ Rosemary Sprig, fresh
  • ½ bay leaf
  • ⅛ cup minced fresh basil
  • Salt, to taste
  • Black Pepper, Freshly-ground to taste
Instructions
  1. Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add eggplants and garlic; sauté 5 minutes. Add zucchini and bell peppers; sauté 5 minutes. Mix in tomatoes, thyme, rosemary and bay leaf. Reduce heat to medium-low. Cover and cook until vegetables are tender and flavors have blended, stirring occasionally, about 40 minutes.
  2. Discard bay leaf; stir in basil. Season ratatouille generously with salt and pepper. Transfer to bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.) Serve cold, warm or hot.
  3. This recipe yields 4 servings.
Print Friendly
This entry was posted in Ratatouille, Vegetable and tagged . Bookmark the permalink.

Leave a Reply