RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5279
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| Recipe Name: |
Provençal Ratatouille - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.96
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Tablespoons oil, olive
0.5 Medium bell pepper, yellow finely diced
0.25 Cup wine, dry red
0.25 Cup basil, fresh thinly sliced
1 to taste salt and pepper
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Directions:
Place a medium sized saucepan over medium heat, then drizzle with olive oil. Add the shallots and garlic and saute for 2 minutes or until tender. Add the eggplant, zucchini and bell peppers and cook for 5 minutes, stirring occasionally, or until eggplant is tender.
Add the red wine then the tomatoes and cook for a further 8 minutes, stirring occasionally, or until the tomatoes are soft and broken down. Season the ratatouille generously to taste with salt and freshly ground black pepper. Stir in the basil and remove from the heat. Cover and keep warm until serving. |
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| Nutrition per Serving: |
| Calories: |
174 |
Total Carbs: |
17.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
10.2 |
Protein: |
4.32 |
| Fiber: |
3.89 |
Sodium: |
15.34 |
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