French

Ratatouille is for Dinner.

Ratatouille takes 45 minutes to prepare.

Ratatouille takes 30 minutes to cook.

Ratatouille makes 15 servings.

The ingredients for Ratatouille are:

Summer Squash, 8 medium
Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb)
Onions, raw, 1 medium (2-1/2" dia---chopped)
Peppers, sweet, red, fresh, 3 medium (approx 2-3/4" long, 2-1/2"
Red Ripe Tomatoes, 6 medium whole (2-3/5" dia)
Garlic, 7 clove (peeled and chopped)
Extra Light Olive Oil, 2 tbsp
Salt, 4 dashes
Thyme, 3 dashes
Marjoram, 3 dashes
Pepper, 1 dashes
1 Bunch Basil (chopped--for garnish)
2 dashes Lemon Juice
1 Bay Leaf (fresh or dry)
Cooking spray

Here is how you make Ratatouille:

Start by peeling the tomatoes and chopping them up. Add oil to pot and allow to heat up. When oil is hot, add onions and sautee until onions are beginning to get transparent. Add garlic and stir around well. Add a couple of dashes of salt and any other spice you might like. I like parsley and a couple of dashes of lemon juice. I also added pepper and garlic powder but this is not necessary if you don't like these spices. Add chopped tomatoes. Stir around a few times and left tomato mixture create a sort of sauce. Add bay leaf and cover the pot. Let simmer on med-low heat.Combine zucchini, red peppers, and eggplant in a large bowl. Add thyme, marjoram, salt and pepper and toss veggies around. In a separate pan, spray cooking spray and turn heat to medium. MAke sure pan is well coated. When pan heats up, add zucchini, eggplant and red pepper mixture. Cook for approximately 7 min. In a casserole dish, spray with cooking spray and begin to layer veggies--red peppers, eggplant, and zucchini, then tomato mixture and repeat until there is no more to layer. If there's too much for your casserole dish, take out a second dish and repeat the layering process. Cover casserole dishes and bake at 375 degrees F for approximately 20min. Garnish with basil (just spread on top of casserole dish and serve hot...or next day cold. Which ever suits you. BTW, it tastes great the next day after the spices have been infused overnight. Serving Size: 1 CupNumber of Servings: 15Recipe submitted by SparkPeople user ICOOPER10.

The nutritional information for Ratatouille is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 73.6

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 51.1 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 4.2 g
• Protein: 2.8 g

Ratatouille is French cuisine.

The dietary needs meet for Ratatouille is Vegetarian