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Green Pepper And Eggplant Ratatouille Recipe
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Onions||1 Pound, sliced|
|Pepper||1 Pound, seeded and cut into 1-inch squares (Use Mix Of Green Red And Yellow Ones)|
|Small eggplant||1 Pound, peeled and cut into 1-inch squares|
|Garlic||6 Clove (30 gm), chopped|
|Cayenne pepper||1 Pinch|
|Ripe firm tomatoes||2 Pound, peeled seeded and cut into 1-inch squares|
|Dried thyme||1 Tablespoon|
|Zucchini||1 Pound, peeled and cut into 1-inch squares|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2264 Calories from Fat 1467
% Daily Value*
Total Fat 164 g252.7%
Saturated Fat 21.1 g105.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6059.9 mg252.5%
Total Carbohydrates 185 g61.7%
Dietary Fiber 60.9 g243.5%
Sugars 77.1 g
Protein 42 g83.3%
Vitamin A 215.4% Vitamin C 456.1%
Calcium 67.4% Iron 152%
*Based on a 2000 Calorie diet
Add peppers, eggplant, garlic, salt, and cayenne and saute, stirring occasionally, over medium heat for about 10 minutes.
Add tomatoes, thyme, and bouquet garni, reduce heat to very low and simmer, stirring occasionally, for about 1 hour.
Stir in zucchini and continue to simmer slowly, partially covered, for 1 hour longer.
Ladle off and reserve excess liquid; continue to simmer vegetables over low heat.
Pour reserved liquid into a small saucepan and simmer over medium heat until reduced to about 3/4 cup.
Remove kettle from heat, add remaining 1/3 cup oil, 1/4 cup of the parsley, and the reduced vegetable liquid.
Correct seasoning if necessary.
Let cool to room temperature.
Sprinkle with remaining parsley before serving.