Side Items

AUTUMN RATATOUILLE takes 35 minutes to prepare.

AUTUMN RATATOUILLE takes 45 minutes to cook.

AUTUMN RATATOUILLE makes 8 servings.

The ingredients for AUTUMN RATATOUILLE are:

1 MED EGGPLANT, PEELED AND CUT INTO 1" CUBES
2 TSP SALT, DIVIDED
1 SMALL BUTTERNUT SQUASH, PEELED AND CUT INTO 1" CUBES
1 SWEET POTATO, PEELED AND CUT INTO 1" CUBES
3 LARGE CARROTS
1 RED BELL PEPPER
1 GREEN PEPPER
1 YELLOW PEPPER
1/4 C OLIVE OIL, DIVIDED
1 LARGE SPANISH ONION, DICED, ABOUT 1 1/2 CUPS
4 CLOVES GARLIC
1 16OZ CAN PLUM TOMATOES, LOW SODIUM, DRAINED ABOUT 2 C
1TSP DRIED THYME
1 BAY LEAF
1/2 TSP PEPPER

Here is how you make AUTUMN RATATOUILLE:

DRAIN EGGPLANT WITH 1 TSP OF SALT AND SET ASIDE FOR 30 MIN TO REMOVE BITTERNESSCUT POTATO AND SQUASH, CARROTS & BELL PEPPERS.RINSE EGGPLANT AND PAT DRY WITH PAPER TOWELS. HEAT 2 TBS OIL ON MED-HIGH HEAT. COOK EGGPLANT 5-6 MIN TURNING TO LIGHTLY BROWN ON ALL SIDES, TRANSFER TO BOWL.HEAT REMAINING 2 TBS OIL IN THE SAME PAN. COOK ONION AND PEPPERS 5 MINS. STIR IN GARLIC AND COOK 1 MIN.ADD CHOPPED TOMATOES, THYME, BAY LEAF, PEPPER & REMAINING SALT. MIX WELL AND BRING TO A BOIL. REDUCE HEAT TO MEDIUM AND ADD POTATOES AND CARROTS, COOK 10 MIN. ADD SQUASH AND EGGPLANT.COVER AND COOK ON LOW UNTIL VEGETABLES ARE TENDER.Number of Servings: 8Recipe submitted by SparkPeople user ROSH64.

The nutritional information for AUTUMN RATATOUILLE is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 160.0

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 658.2 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 5.8 g
• Protein: 2.8 g