Ratatouille

Name: Ratatouille
Total time: 80 min
Yield: 8 人数
Ingredients: 🧅 1 large yellow onion, diced; 🧄 4 cloves garlic, chopped; 1 medium eggplant, diced; 2 zucchini, sliced; 1 red bell pepper, diced; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 🍅 3 1/2 cups canned low-sodium tomatoes, crushed; 🍋 1 lemon, cut into quarters; 1/4 cup chopped fresh basil leaves; 1 tablespoon vegetable oil

コスト $15, 節約する $20

出典: Recommended by CookPal

80 分
8 人数
$15

Ratatouille

コスト $15, 節約する $20

出典: Recommended by CookPal

80 分
8 人数
$15

材料

Vegetables
- 🧅 1 large yellow onion, diced
- 🧄 4 cloves garlic, chopped
- 1 medium eggplant, diced
- 2 zucchini, sliced
- 1 red bell pepper, diced
Seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
Canned Goods
- 🍅 3 1/2 cups canned low-sodium tomatoes, crushed
Garnish
- 🍋 1 lemon, cut into quarters
- 1/4 cup chopped fresh basil leaves
Oil
- 1 tablespoon vegetable oil

手順

Put the pot on the stove over medium-low heat and when it is hot, add the oil. Add the onion and garlic and cook until golden, about 10 minutes.

Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.

Add the tomatoes and cook, uncovered, for 20 minutes. Serve right away, garnished with lemon quarters and basil, or cover and refrigerate up to 3 days.

栄養素

1人前あたり

🔥

カロリー

3
タンパク質
14
炭水化物
2
脂肪

💡 For a deeper flavor, roast the eggplant, zucchini, and bell peppers beforehand.Make it a day in advance—the flavors deepen as the dish rests.Pair with crusty bread for a complete meal.For extra protein, consider serving with a side of quinoa or chickpeas.