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Classic Ratatouille

 

Ratatouille recipe
14

Yield

16

servings

Prep

15

min

Cook

90

min

Ready

1⅓

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

6 tablespoons olive oil
3 each onions
coarsely chopped
4 cloves garlic
minced
2 medium eggplant
or large size, peeled and cubed
*
2 each green bell peppers
diced
2 each sweet red bell peppers
diced
8 medium zucchini
sliced
6 each tomatoes
chopped
6 ounces tomato paste
1 cup water
1 cup parsley leaves
fresh, chopped
1 cup basil
fresh, chopped
*
salt and black pepper
to taste
*

Directions

In a large dutch oven, heat oil.

Add onions, garlic, eggplant and peppers and sauté until the vegetables are limp, about 8 minutes.

Stir in zucchini, tomatoes, tomato paste and water.

Heat to boiling. Reduce heat to medium, cover, and cook for 15 minutes.

Add herbs, salt and pepper to taste.

Continue cooking-- uncovered for about 10 more minutes.

Cool for 1 hour, stirring often.

Package in meal-sized portions leaving 1-inch headspace. 10 to 12 Servings.

Freeze.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 38550% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 116mg 5%
Total Carbohydrate 16g 16%
Dietary Fiber 13g 51%
Sugars g
Protein 23g
Vitamin A 128% Vitamin C 422%
Calcium 16% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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