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1 large eggplant, 1-1/2 lbs.
Combine all ingredients in a large pot as you prepare them.
Peel eggplant and dice into 1/2" cubes. Split and quarter zucchini and yellow crookneck, than dice into 1/2" pieces. Remove tough stem and seeds for both peppers and dice into 1/2" pieces.
Add the water, tomato paste, and juice and mix well. Add the garlic and the spices and mix again.
Heat pot on medium/high for a few minutes until just ready to boil. Reduce heat to simmer and cover. Stir periodically to prevent burning. Cook at least 1 hour, a long simmer enhances the flavor.
Serve over pasta, rice, potatoes, wheat berries, lettuce, or alone. Keeps quite well in the icebox.
Optional:
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: Without optional ingredients: 56 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 229mg Sodium
With optional ingredients: 159 Calories (kcal); 1g Total Fat; (4% calories from fat); 23g Protein; 20g Carbohydrate; 0mg Cholesterol; 735mg Sodium
1 medium zucchini, 3/4 lb.
1 large yellow squash, 3/4 lb.
1 medium green pepper
1 tsp. medium red pepper flakes
1 can tomato juice, or V8 juice
6 ounces tomato paste
2 teaspoons garlic, chopped
2 cups water
2 tablespoons oregano, or 1/2 tsp. dry
2 tablespoons basil
2 tablespoons thyme
Optional:
1 cup TVP chunks (soy protein)
1/2 cup boiling water
1/4 cup tamari soy sauce
1/4 cup Mirin (sweetened rice wine) [Archivist's Note: cream sherry can be
substituted for Mirin]
Mix TVP, tamari, and mirin together in a bowl. Pour boiling water over it and mix. Let stand about 15 to 20 minutes, mixing several times. Drain and add to the ratatouille pot about 30 minutes into the simmer.
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates