RATATOUILLESubmitted by zenmama
Makes 4 servings
|
|
TOMATOE STEW
|
Ingredients
| 1 |
lb EGGPLANT |
| 1 |
lb ROMA TOMATOE |
| 1 |
lb ZUCCHINI |
| 1 |
ONION |
| 1 |
tbs TOMATO PASTE |
| 3 1/2 |
tbs OLIVE OIL |
| 1 |
clove GARLIC |
| 1 |
GREEN PEPPER |
| 1 |
tbs SUGAR |
| 1/2 |
cup CHOPPED FRESH BAsil |
Directions
- chop vegetables
- saute until soft in heavy pan in olive oil
- 1st onion then green pepper zucchini tomatoes and finally eggplant cooking each gently add basil and garlic last... can also add a sprig of thyme and bay leaf
- great with a little parmesan
Categories
Tomatoes, Vegetables, First Course, FrenchGerman, Slow Cook, Vegetarian, Gluten-Free
|
Serving Size 422.5g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 23.2g 8%
|
|
|
|
|
|
|
|
| Vitamin A 33% |
• |
Vitamin C 106% |
| Calcium 6% |
• |
Iron 8% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
