Paris-Brest
Ratatouille
2015-04-08 01:51:28
Serves 12
A classic French peasant dish
Nutrition Facts
Serving Size
487g
Servings
12
Amount Per Serving
Calories 451
Calories from Fat 328
% Daily Value *
Total Fat 37g
57%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 26g
Cholesterol 0mg
0%
Sodium 420mg
18%
Total Carbohydrates 30g
10%
Dietary Fiber 11g
44%
Sugars 16g
Protein 6g
Vitamin A
29%
Vitamin C
132%
Calcium
10%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups olive oil
- 4 small eggplants (about 4 lbs.) cut into 1 1/2-inch cubes
- 2 teaspoons salt
- 1 1/2 lbs. white onions, peeled and coarsely chopped
- 7 medium-size zucchini, washed , trimmed, quartered lengthwise, and cut into 2-inch strips
- 2 medium-size red bell peppers, stemmed, seeded and cut into 1/2-inch strips
- 2 medium-size green bell peppers, stemmed, seeded and cut into 1/2-inch strips
- 2 tablespoons minced garlic
- 3 cans (16 oz. each) Italian plum tomatoes, drained
- 1 can (6 oz,) tomato paste
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- 1/4 cup chopped fresh dill
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- Freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Line a large roasting pan with aluminum foil and pour in 1 cup of the olive oil. Add the eggplant, sprinkle it with the salt, and toss well. Cover the pan tightly with foil and bake until the eggplant is done but not mushy, 35 minutes. Uncover and set aside.
- In a large skillet or in 2 smaller skillets, heat the remaining oil. Saute the onions, zucchini, red and green peppers, and garlic over medium heat until wilted and lightly colored, about 20 minutes. Add the tomatoes, tomato paste, parsley, dill, basil, oregano, and black pepper. Simmer for 10 minutes, stirring occasionally.
- Add the eggplant mixture and simmer for another 10 minutes. Serve hot or at room temperature.
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