Ratatouille

Ingredients

• 1 eggplant, about 1 1/2 pounds
• 3 zucchini, about 1 1/2 pounds
• 2 onions, about 1/2 pound
• 3 green peppers, about 1/2 pound
• ½ cup olive oil
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons finely minced garlic
• 4 cups drained, canned tomatoes, chopped or crushed
• 3 tablespoons tomato paste
• 1 bay leaf
• 4 sprigs fresh thyme or 1 teaspoon dried
• ½ cup drained capers
• ½ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    270 calories; 19 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 5 grams protein; 527 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 10 cups

Preparation

1. Trim off the ends of the eggplant and zucchini. Do not peel. Cut each into cubes measuring about one inch or slightly larger. There should be about nine cups of eggplant cubes and six of zucchini.
2. Peel the onions and cut into one-half-inch cubes. There should be about one and one-half cups.
3. Core, seed and devein the green peppers, and cut them into one-inch pieces. There should be about two and one-half cups.
4. Heat the oil in a large heavy casserole and add the eggplant and zucchini. Sprinkle with salt and pepper. Cook, stirring often, over high heat until the vegetables start to brown, about five minutes.
5. Add the onions, green peppers and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend. Add the bay leaf, thyme and capers. Add salt and pepper. Bring to the boil and cover closely. Reduce the heat and let simmer 30 minutes. Stir in the parsley and remove from the heat.

1 hour