Ratatouille On The Run
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | February 19 | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 4 | Garlic cloves, chopped | |
| 1 | Eggplant, unpeeled diced | |
| 2 | Green bell peppers, diced | |
| 2 | Tomatoes, chopped | |
| 1 | Onion, cut into 1-inch | |
| pieces | ||
| 1 | Zucchini, cut into 1/2-inch | |
| pieces | ||
| 1/2 | c | Chopped fresh basil or 1 |
| tablespoon dried | ||
| 2 | T | Red wine vinegar |
| 4 | oz | Goat cheese or Muenster |
| cheese or a diced | ||
| optional | ||
| mixture of the two |
INSTRUCTIONS
Heat oil in heavy large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350F. Spread ratatouille in 9-inch-diameter pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes. Makes about 3 cups. Bon Appetit February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1963
Calories From Fat: 696
Total Fat: 79.2g
Cholesterol: 149.7mg
Sodium: 3215.6mg
Potassium: 3326.4mg
Carbohydrates: 243.1g
Fiber: 27.3g
Sugar: 132.1g
Protein: 84g