Classic Ratatouille
Ratatouille recipe
Yield
16 servingsPrep
15 minCook
90 minReady
1⅓ hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
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 |
|
| 173.4 | ml/g |
tomato paste
|
|
| 237 | ml |
water
|
|
| 237 | ml |
parsley leaves
fresh, chopped |
|
| 237 | ml |
basil
fresh, chopped |
*
|
| 1 | x |
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.
