Ratatouille

Chef: Richard Fletcher

Ethnic: French
Main Ingredient: Eggplant
Categories: Vegetables
Meal Type: Dinner
Food Type: Vegetarian
Level:Easy
Servings: 2
Prep Time:10 minutes
Cook Time:20 minutes

I was first introduced to this dish in France. I was surfing in Biarritz. The French really know how to cook their vegetables. This dish is great hot or cold.
  • 1 medium onion
  • 3 cloves garlic
  • 1 whole eggplant
  • 2 large zucchini    
  • 1 medium yellow bell pepper
  • 4 roma red tomatoes
  • 1 tablespoon olive oil
  • 2 tablespoons parsley
  • 4 leaves fresh Basil
  • 1/8 teaspoon saffron
  • dash of salt
  • 1/8 teaspoon pepper
  • 1/4 cup water

Recipe

In small sauce pan boil the 1/4 cup water and take of burner. Add your saffron. Let it sit for a few minutes.
 
Dice all vegetables.
Cook on low to medium heat. For this dish you don’t want to sauté the vegetables until they are golden brown.
In pan sauté onions and garlic in olive oil until onions are clear.
Put all vegetables and spices in pan and cook for twenty minutes or so. Add you saffron water. Your dish is done.
You want the vegetables to be tender not mushy.
 


Nutritional information
Nutrition Facts
Serving Size 1 Ratatouille
Servings Per Batch 2
Amount Per Serving
Calories278 Calories from Fat 3
% Daily Value *
Total Fat 9g14%
Saturated Fat 2g8%
Monounsaturated Fat 5g
Polyunsaturated Fat 2g
Trans Fat 0g
Cholesterol 0g0%
Sodium 134mg6%
Potassium 2183mg62%
Total Carbohydrate 47g16%
Dietary Fiber 19g 74%
Sugars 23g
Protein 11g 22%
Vitamin A 74%
Vitamin C 279%
Calcium 24%
Iron 7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.