Dinner

Ratatouille (summer vegetable stew) is for Dinner.

Ratatouille (summer vegetable stew) takes 15 minutes to prepare.

Ratatouille (summer vegetable stew) takes 20 minutes to cook.

Ratatouille (summer vegetable stew) makes 4 servings.

The ingredients for Ratatouille (summer vegetable stew) are:

1 medium eggplant, diced into 1/2 inch cubes
1 large onion, diced chunky
1 red and one yellow pepper (1 cup each) , diced chunky
1 cup zucchini, diced chunky
1 cup yellow summer squash, diced chunky
1 can whole tomatoes (Muir Glen fire-roasted are great)
5 cloves garlic, diced
3 tablespoons olive oil
10 leaves fresh basil (or 1 tablespoon dried basil) or more, to taste

Here is how you make Ratatouille (summer vegetable stew):

Dice all raw ingredients. Add one tablespoon of the olive oil to a large pan and heat on high for 30 seconds. Add the eggplant, turning the heat down slightly. Stir to coat with oil and then stir occasionally to keep from sticking to pan, until eggplant browns, about 5 minutes. Remove from heat to a large bowl.Add another tablespoon of oil to the pan and heat on high for 30 seconds, then add the peppers, turning the heat down slightly and stirring until slightly softened (2 minutes). Then add the onion and stir occasionally until it begins to soften (3-4 minutes). Add the final tablespoon of olive oil if necessary to the middle of the pan, then add the zucchini, yellow squash and garlic, stirring occasionally while it cooks for 3-4 minutes until lightly cooked. Add back the eggplant to the pot, add the remaining ingredients and cook until thoroughly heated, stirring once or twice, about 4 minutes more.Serve immediately, either alone, or on top of brown rice or whole wheat pasta. Black beans and garbanzo beans can be added to provide additional protein for this entree. (Variations: add chopped cilantro at the very end and squeeze some fresh lemon and/or lime on top for added tang and a Mexican twist; serve in pita bread with tziki sauce and beans or chicken for a Greek twist; use as one layer of lasagna along with layers of vegetarian crumbles mixed with marinara sauce.)As an entree this recipe provides 4 generous servings.Number of Servings: 4Recipe submitted by SparkPeople user JHGREEN.

The nutritional information for Ratatouille (summer vegetable stew) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 158.9

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 71.6 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 7.3 g
• Protein: 4.5 g

The dietary needs meet for Ratatouille (summer vegetable stew) is Vegetarian