Ratatouille

From Gem's Vegetarian Cooking
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Adapted from Moosewood

  • 2 tbs olive oil
  • 1 med onion, chopped
  • 1 red bell pepper
  • 2 med zucchini, cubed
  • 1 sm eggplant, cubed
  • 4 cloves garlic, crushed
  • 1 can diced italian stewed tomatoes
  • 1 bay leaf*
  • 1 tsp basil
  • 1 tsp marjoram
  • 1/2 tsp oregano
  • 1 dash rosemary, ground
  • 3 tbs unsweetened cranberry juice (or burgundy or dry red wine)
  • 2 tsp salt
  • to taste black pepper
  • parsley, freshly chopped

Heat olive oil in large, heavy cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine and tomatoes. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper. Mix well. Continue to stew until all vegetables are tender.

Just before serving, mix in the fresh parsley.

Serve on a bed of rice, or in a bowl, accompanied by some good french bread. Top with grated cheese and chopped black olives.

  • Note: You can use fresh herbs by increasing each teaspoon to a tablespoon. If using fresh herbs, add them at the same time as the zucchini and peppers.

Nutritional Information

Servings Per Recipe: 4

8% of calories from protein
47% of calories from carbs
41% of calories from fat

Calories153.10
Total Fat7.54 g
Saturated Fat1.09 g
Polyunsaturated Fat0.87 g
Monounsaturated Fat5.44 g
Omega-30.09 g
Omega-60.14 g
Cholesterol 0.00
Sodium 1435.75 mg
Potassium 553.36 mg
Total Carbohydrate 19.65 g
Dietary Fiber 6.77 g
Sugars 9.19 g
Protein 3.49 g
Vitamin A 35 %
Vitamin C 147 %
Calcium 7 %
Iron 10 %
Vitamin D 0 %
Vitamin E 4 %
Vitamin K 21 %
Thiamin 7 %
Riboflavin 10 %
Niacin 7 %
Vitamin B6 20 %
Folate 14 %
Vitamin B12 0 %
Biotin 0 %
Pantothenic Acid 6 %
Phosphorus 7 %
Iodine 0 %
Magnesium 9 %
Zinc 4 %
Selenium 2 %
Copper 8 %
Manganese 29 %
Chromium 0 %
Molybdenum 0 %
Chloride 0 %