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vegetarian ratatouille with zucchini tomatoes and eggplant

Ratatouille

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Side
  • Method: Stove Top
  • Cuisine: French
  • Diet: Vegan

Description

Ratatouille is a French Provençal dish of tomatoes, eggplant, onion, zucchini, and bell peppers, stewed in olive oil, salt and pepper.  


Ingredients

Units Scale
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 large onion,roughly chopped
  • 1 small eggplant, roughly chopped
  • 1 large tomato, roughly chopped
  • 2 medium zucchini, roughly chopped
  • Salt and pepper, to taste

Instructions

  1. In a medium size pot, add 2 tablespoons of olive oil, garlic and onion. Cook for about 5 minutes, until onions are soft and translucent.
  2. Add the eggplant and cook for 3 minutes.
  3. Add the tomato and cook for 3 minutes.
  4. Add the zucchini and cook 3 minutes.
  5. Lower heat to a simmer and add the last 2 tablespoons olive oil. Stir, cover and cook for another 10 to 15 minutes, until zucchinis are tender but still a little firm.
  6. Season with salt and pepper and serve.

Notes

Save this ratatouille in a storage container and refrigerate for up to 3 days.


Nutrition

  • Serving Size: 1 serving
  • Calories: 279
  • Sugar: 5g
  • Sodium: 5.3mg
  • Fat: 28g
  • Saturated Fat: 4.1g
  • Unsaturated Fat: 3.1g
  • Trans Fat: 0g
  • Carbohydrates: 11.3g
  • Fiber: 2.9g
  • Protein: 1.8g
  • Cholesterol: 0mg
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