Nutrition Information (per serving)
calories
170
protein
5 g
sodium
429 mg
carbohydrates
31 g
fat
5 g
fiber
3 g
cholesterol
0 mg
Servings
8 (¾ cup ea.)
Ingredients
¼ cup minced shallots
3 Tbsp minced garlic
1 cup diced red onion
2 Tbsp extra virgin olive oil
½ cup tomato paste or tomato juice
3¼ cups diced zucchini
2 cups diced yellow squash
1½ cups diced red bell pepper
1½ cups diced yellow bell pepper
2⅔ cups peeled, diced eggplant
1 med tomato, peeled and diced
1 tsp sea salt
1 tsp white pepper
⅓ cup chopped fresh basil
2 Tbsp chopped fresh oregano
For a thinner ratatouille sauce, use tomato juice instead of tomato paste. Sodium content will also be about 100 mg less.
Instructions
- In medium saucepan, sauté shallots, garlic and red onion in olive oil. Add tomato juice and cook over medium heat about 5 minutes.
- Combine all other ingredients and continue to cook over medium high heat for 10 minutes, or until vegetables are tender.
For a thinner ratatouille sauce, use tomato juice instead of tomato paste. Sodium content will also be about 100 mg less.
