Vegetable Ragout (Ratatouille)

Makes: 
4 servings
Utensil: 
Saladmaster Food Processor
11" Large Skillet with Cover
7" Santoku Knife
Rate Recipe: 
Contributed By: 
Isis Israel
Authorized Saladmaster Dealer

Ingredients

1
small eggplant
1
medium onion, sliced, use Cone #4
2 - 8
cloves garlic, shredded, use Cone #1
4
medium tomatoes, quartered or sliced
1
medium zucchini, diced into cubes (or processed, using Cone #3)
1
medium green bell pepper, cut into strips
14
cup
minced parsley
(15
g)
1
tablespoon
salt
(18
g)
14
tablespoon
pepper
(1.5
g)
2 - 4
cups
cooked cannellini beans (optional)
(354 - 708
g)
Directions: 
  1. Cut eggplant into 12-inch cubes. Set aside.
  2. Preheat skillet on medium heat. When several drops of water sprinkled on pan skitter and dissipate, add onion and garlic and cook until tender.
  3. Add all remaining ingredients, cover and cook. When Vapo-Valve™ clicks, reduce heat to low.
  4. Simmer, stirring occasionally, until vegetables are crisp-tender, approximately 10 minutes.
  5. Garnish with fresh herbs, if desired, and serve.
Nutritional Information per Serving
Calories: 
85
Total Fat: 
1g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
1758mg
Total Carbs: 
19g
Dietary Fiber: 
8g
Sugar: 
9g
Protein: 
4g
Analysis does not include cannellini beans

Directions

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