Ratatouille Stew

A traditional ratatouille is simmered in oil. Ours cooks in water, eliminating the fat but not the flavor!

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  • prep time 15 min
  • total time 45 min
  • ingredients 9
  • servings 4
 

Ingredients

1
red or green bell pepper, chopped
1
medium zucchini, chopped
1/2
medium eggplant, peeled, cut into 1/2 to 3/4-inch cubes (about 2 1/2 cups)
1
(28-oz.) can whole tomatoes, undrained, cut up
1
cup water
3
garlic cloves, minced
1
teaspoon dried Italian seasoning
1/4
teaspoon pepper
3
oz. (1/2 cup) orzo or rosamarina (rice-shaped pasta)

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LOCATION

Steps

  • 1 In large nonstick saucepan or Dutch oven, combine all ingredients except orzo. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 15 minutes.
  • 2 Add orzo; cover and cook 10 to 15 minutes or until orzo and vegetables are tender, stirring frequently.
  • 1 In large nonstick saucepan or Dutch oven, combine all ingredients except orzo. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 15 minutes.
  • 2 Add orzo; cover and cook 10 to 15 minutes or until orzo and vegetables are tender, stirring frequently.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
160
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
330mg
330%;
Total Carbohydrate
31g
31%
(Dietary Fiber
5g
5%
  Sugars
9g
9%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
80%;
Calcium
8%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.