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Classic Ratatouille

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Submitted by lemons

Ratatouille recipe

YIELD

16 servings

PREP

15 min

COOK

90 min

READY

1⅓ hrs

Ingredients

6 9E+1
TABLESPOONS ML OLIVE OIL
3 3
EACH EACH ONIONS
coarsely chopped
4 4
CLOVES CLOVES GARLIC
minced
2 2
MEDIUM MEDIUM EGGPLANT
or large size, peeled and cubed *
2 2
EACH EACH GREEN BELL PEPPERS
diced
2 2
EACH EACH SWEET RED BELL PEPPERS
diced
8 8
MEDIUM MEDIUM ZUCCHINI
sliced
6 6
EACH EACH TOMATOES
chopped
6 173.4
OUNCES ML/G TOMATO PASTE
1 237
CUP ML WATER
1 237
CUP ML PARSLEY LEAVES
fresh, chopped
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 385 50% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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