1,000 Veg Recipes - Ratatouille

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Ratatouille

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 cups chopped onions

3 cloves garlic -- minced

4 cups diced eggplants

1 cup red bell pepper chunks

1/2 cup green bell pepper chunks

3 cups tomato wedges

2 cups sliced zucchini

1 cup sliced yellow squash

1/3 cup chopped fresh parsley

1/4 cup red wine

2 tablespoons tomato paste

1 teaspoon sugar

1 teaspoon dried basil

1/2 teaspoon dried rosemary -- crumbled

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

2 teaspoons red wine vinegar

1/2 teaspoon salt, or to taste

1/8 teaspoon pepper

 

Serves 8 to 12. In a 6-quart pot, heat the oil over medium-high heat. Add the

onions and garlic; cook, stirring,, until softened, about 2 minutes. Add the

eggplant and both bell peppers; cook, stirring, until softened, about 4 minutes.

 

Add the tomatoes, zucchini, yellow squash, parsley, wine, tomato paste, sugar,

basil, rosemary, thyme, and sage. Bring to a boil. Reduce heat and simmer,

uncovered, 25 minutes, stirring occasionally. Add the vinegar, salt, and

pepper, simmer 5 minutes longer,

 

Description:

" Serve it warm or at room temperature as a vegetable, an hors

d'oeuvre, or over starch (polenta or pasta), or as a main dish. "

Yield:

" 6 1/2 cups "

 

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Per Serving (excluding unknown items): 67 Calories; 4g Fat (48.7% calories from

fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 41mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0