Entrees

Ratatouille

Makes about 6 cups

View Recipe

Ratatouille

Makes about 6 cups

Make this summer stew when vegetables are abundant in the garden.

Nutritional information per serving (1 cup)Calories 176 (41% from fat)
carb. 14g
pro. 3g
fat 5g
sat. fat 1g
chol. 0mg
sod. 473mg
calc. 36mg
fiber 6g

Ingredients

  • 2zucchini, about 1 pound
  • 1eggplant, about 1 pound
  • 1medium onion, trimmed and halved
  • 2tablespoons olive oil
  • 1garlic clove, smashed and peeled
  • 1½ pounds plum tomatoes
  • 2tablespoons tomato paste
  • 1¼ teaspoons kosher salt
  • ¼teaspoon freshly ground black pepper
  • ½teaspoon dried oregano
  • 1sprig fresh thyme
  • 10 fresh basil leaves, thinly sliced

Preparation

  1. 1. Insert the dicing grid and disc. Dice zucchini,
  2. eggplant and onion.* Reserve
  3. in bowl.
  4. 2. Put the olive oil and garlic clove in a large
  5. saucepan set over medium-high heat.
  6. Once the oil is hot, add the reserved diced
  7. vegetables. Stir to coat and allow to cook
  8. until slightly browned and tender, about 5 to
  9. 6 minutes.
  10. 3. While the zucchini, eggplant and onion are
  11. cooking, dice plum tomatoes. Reserve in
  12. bowl.
  13. 4. Add tomato paste to the pan with the
  14. cooking vegetables; stir and cook 1 to 2
  15. minutes.
  16. 5. Add plum tomatoes, salt, pepper, oregano
  17. and thyme sprig; stir. Cover and reduce heat
  18. to medium and cook until tender, about 10
  19. minutes. Remove lid and cook until liquid
  20. is reduced and slightly thickened, about 5
  21. minutes. Remove from heat and stir in fresh
  22. basil. Taste and adjust seasoning as desired.
  23. Serve hot.
  24. *It may be necessary to clean the dicing grid after
  25. dicing the onion. Simply use the cleaning tool as
  26. directed on page 4.

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