Ratatouille

Ingredients

• 2 ½ pounds eggplant, scrubbed, unpeeled and cut into 1-inch cubes
• 7 sprigs of fresh dill, tough stems removed
• 2 ½ pounds zucchini, washed, trimmed and cut into slices 1/4-inch thick
• 1 ¼ pounds onions, peeled and sliced 1/4-inch thick
• 3 green peppers, seeded, cored and cut into 1-inch pieces
• 2 large or 3 medium-sized cloves garlic, put through garlic press
• 6 sprigs fresh parsley
• 1 teaspoon dried oregano
• 1 pound fresh, ripe plum tomatoes
• 3 tablespoons drained capers
• 6 to 8 tablespoons distilled white vinegar
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    112 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 4 grams protein; 98 milligrams sodium

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

Preparation

1. Place all of the ingredients in one large pot or two small ones. Mix contents to distribute seasonings.
2. Cover and cook over low heat, just below simmer, for 45 minutes. Ratatouille is cooked when vegetables are soft. Drain well and divide in half.

50 minutes