Ratatouille Stew

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

  • 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)
  • 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.
  • 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.
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