VT-Harvest Ratatouille

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* Exported from MasterCook *

 

Harvest Ratatouille

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 small eggplants -- (1 1/4 lbs)

--cut into 3/4 inch cubes (6 cups)

1 1/4 teaspoons coarse salt

1 tablespoon olive oil

2 medium onions -- halved and thinly sliced

1 medium red bell pepper -- cut into thin strips

3 medium cloves garlic -- minced

2 medium zucchini -- (1 lb)

--quartered lengthwise and cut into

1/2-inch chunks

2 cups canned crushed tomatoes -- (from 28-oz. can)

1/2 teaspoon freshly ground pepper

1/4 cup shredded fresh basil

 

Place eggplant cubes in colander in sink. Sprinkle with 1 teaspoon salt and

toss to mix. Let stand 5 minutes, then rinse under cold running water. Drain

well. Pat dry with paper towels.

 

In nonstick Dutch oven or large, wide saucepan, heat oil over medium-high heat.

Add eggplant and cook, stirring occasionally, until golden at edges and

beginning to soften, 6 to 7 minutes. Add onions, bell pepper and garlic and

cook, stirring occasionally, until golden at edges and beginning to soften, 6 to

7 minutes. Add onions, bell pepper and garlic and cook, stirring occasionally,

until lightly golden and beginning to soften, about 5 minutes.

 

Add zucchini and cook, stirring occasionally, 5 minutes. Stir in tomatoes, 1/2

cup water, pepper and remaining 1/4 teaspoon salt and bring to a boil. Reduce

heat to medium-low and simmer briskly until vegetables are tender and sauce has

thickened slightly, about 7 minutes. Remove from heat and stir in basil. Serve

hot or at room temperature.

 

per serving: 135 cal; 5g prot; 4g total fat (0 sat fat); 24g carb; 0 chol;

205mg sod; 7g fiber

 

Description:

" This chunky vegetable medley uses much less olive oil than usual, yet

the result is still delicious. "

S(Formatted by):

" Karen on 12/17/02 "

 

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Per Serving (excluding unknown items): 205 Calories; 5g Fat (17.8% calories from

fat); 8g Protein; 40g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 765mg

Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Vegetable; 1/2 Fat.

 

Serving Ideas : Before you begin the recipe, bring a large pot of lightly salted

water to a boil. While ratatouille is simmering, cook 1 11/12 cups orzo until

tender. Drain well and toss with a little olive oil. Serve with the

ratatouille along with some toasted garlic bread.

 

 

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