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20 minute dinner recipes

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Ratatouille

http://www.eatingwell.com/recipes/ratatouille.html

From EatingWell:  October 1998, The Essential EatingWell Cookbook (2004)

Bursting with fresh vegetables, this classic Provencal stew is wonderful with eggs, pasta or grilled fish.

10 servings, generous 3/4 cup each | Active Time: 55 minutes | Total Time: 1 hour 25 minutes

Ingredients

Preparation

  1. Preheat oven to 350°F.
  2. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and fennel seeds; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.
  3. Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.
  4. Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.
  5. Bake the ratatouille, stirring occasionally, until the vegetables are tender, 35 to 45 minutes. Season with salt and pepper. Serve hot or at room temperature. Garnish with parsley before serving.

Nutrition

Per serving : 88 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 13 g Carbohydrates; 3 g Protein; 5 g Fiber; 29 mg Sodium; 472 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 fat