Traditional Ratatouille Recipe
This comforting vegetarian dish is loaded with wholesome and rich ingredients suited to anyone's eating lifestyle.
Servings: 10 people
Calories: 119kcal
Ingredients
- 1 pound eggplant cut into 1/4 inch circles
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 teaspoon black pepper
- 1/4 cup basil fresh, chopped
- 3/4 cup parsley fresh, chopped
- 1 yellow onion large, thinly sliced
- 3 bell peppers any color, chopped small
- 1/3 cup dry white wine such as a chardonnay (or substitute vegetable broth)
- 2 cups tomato sauce no sugar added
- 2 zucchini large, cut into 1/4 inch circles
- 2 yellow squash large, cut into 1/4 inch circles
- 4 tomatoes large, peeled and cut into 1/4 inch circles
Instructions
- Preheat oven to 400 degrees. Spray a 9 x 13 inch casserole dish with nonstick spray and set aside.
- Lay the eggplant on a paper towel and sprinkle with half the salt and set aside.
- Heat the olive oil in a large skillet. Add the garlic, half the black pepper, basil, parsley, onion, and bell pepper. Cook until the vegetables are soft and add the white wine simmer for one minute then add the tomato sauce. Bring to a simmer and remove from heat.
- Pour half of the sauce into the casserole dish. On top of the sauce place one piece of eggplant, one piece of zucchini, one piece of yellow squash, and one piece of tomato - each slightly overlapping. Repeat in long lines over the sauce. Spread the remaining sauce over the layer of vegetables. Repeat the strips of overlapping eggplant, zucchini, squash, and tomato. Sprinkle with remaining salt and black pepper.
- Bake for 15 to 20 minutes or until the vegetables are soft and the top lightly begins to brown. Let cool slightly before serving.
Nutrition
Serving: 0.5cup | Calories: 119kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Sodium: 625mg | Fiber: 6g | Sugar: 9g |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4