Vegetarian

Linda's Ratatouille is for Dinner.

Linda's Ratatouille takes 20 minutes to prepare.

Linda's Ratatouille takes 50 minutes to cook.

Linda's Ratatouille makes 6 servings.

The ingredients for Linda's Ratatouille are:

1 raw medium Zucchini, cut in 1 inch cubes
1 raw small Eggplant, cut in 1 inch cubes
1 tsp Salt
2 tbsp Olive Oil
4 clove Garlic
140 grams Mushrooms, fresh , quartered
1 raw medium Onions, diced
1 medium bell pepper, diced
1 large can diced Tomatoes
1 can Beans, pinto
1 tbsp Basil
1 tsp, crumbled Bay Leaf
2 tsp Granulated Sugar
.5 tsp Pepper, black, ground
1 small Dill Pickle, diced
1 tbsp Parsley, dried
6 cup White Rice, long grain, cooked

Here is how you make Linda's Ratatouille:

Cut up the eggplant into 1 inch cubes, and soak in salted water for 15 minutes. Drain.Cut up the zucchini into 1 inch pieces.Cut up the mushrooms into quarters.Dice the onion.Dice the red bell pepper.Mince the garlic.Drain and rinse the pinto beans.Dice fine, the dill pickle.Heat a large skillet, and add the oil. Fry the onion, mushrooms and garlic. Fry until the mushrooms have let off their moisture. Add the eggplant, zucchini, diced canned tomatoes, and beans. Stir. Add the salt, ground pepper, bay leaf, basil, parsley, and dill pickle. Mix well. Let simmer covered. Add a bit of water, if the mixture looks too dry, while it is simmering. Stir occasionally, and cook for about 40 minutes or until the eggplant is tender and the mixture is nice and thick. Serve on top of cooked rice. Serves 6. Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user TESTYCATLADYP.

The nutritional information for Linda's Ratatouille is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 421.8

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 517.2 mg
• Total Carbs: 80.1 g
• Dietary Fiber: 12.1 g
• Protein: 14.0 g

The dietary needs meet for Linda's Ratatouille is Vegetarian