Italian

Ratatouille is for Side Dish.

Ratatouille takes 30 minutes to prepare.

Ratatouille takes 60 minutes to cook.

Ratatouille makes 8 servings.

The ingredients for Ratatouille are:

1 eggplant, unpeeled cut in 1-inch cubes
1 large yellow onion cut into large chunks
3 large stalks celery sliced into 1/2 inch pieces
1 large zucchini, diced
1 large yellow crookneck squash (or yellow zucchini), diced
8 cloves garlic, roughly chopped
1 fire roasted red pepper jarred in water, chopped
1 fire roasted yellow pepper jarred in water, chopped
1 28 ounce can Cento whole peeled tomatoes, roughly chopped
5 Tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste

Here is how you make Ratatouille:

Saut? or roast cubed eggplant in 3 tablespoons olive oil until soft. Alternately roast the cubes mixed with the oil in a 450 degree oven for 30 minutes, stirring once. Set eggplant aside. Saut? onion and celery in 1 tablespoon olive oil until softened. Add garlic and cook for about 1 minute until just fragrant. Set aside. Saut? squashes in 1 tablespoon olive oil until crisp tender. Set aside. Break up canned tomatoes with your hands or with a spoon into medium size pieces and place in pot or Dutch oven used to saut? the vegetables. Add eggplant, onions, and celery to tomatoes. Add salt and pepper to taste then bring to a boil. Reduce heat to simmer, cover pot, and cook for 30 to 45 minutes until onion and celery are soft. Add squashes and peppers and simmer for another 15 to 20 minutes until the squash is soft but not mushy. Garnish with freshly grated Parmesan cheese.Serving Size: Makes 8 six ounce servingsNumber of Servings: 8Recipe submitted by SparkPeople user EILEENNP.

The nutritional information for Ratatouille is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 152.0

• Total Fat: 9.1 g
• Cholesterol: 0.0 mg
• Sodium: 43.9 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 5.6 g
• Protein: 3.2 g

Ratatouille is Italian cuisine.

The dietary needs meet for Ratatouille is Vegetarian