Baked Ratatouille

Baked Ratatouille could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This recipe makes 1 servings with 1032 calories, 33g of protein, and 70g of fat each. For $8.61 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 2 people have made this recipe and would make it again. Only a few people really liked this Mediterranean dish. A mixture of basil, feta cheese, red wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a pricey main course. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 93%. Similar recipes include Ratatouille’s Ratatouille, Ratatouille Tatin Tartlets — Tartelettes Tatin à la ratatouille, and Ratatouille’s Ratatouille (Thomas Keller’s Confit Byaldi).

Servings: 1

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 large eggplant unpeeled, diced

4 ounces diced feta cheese (optional)

1/2 cup chopped fresh basil

1/2 cup chopped fresh basil

5 garlic cloves chopped

2 green bell peppers diced

3 tablespoons Olive Oil

1 onion cut 1" pieces

2 tablespoons red wine vinegar

2 large tomatoes chopped

1 large zucchini cut 1/2" pieces

Equipment:

dutch oven

pot

oven

pie form

Cooking instruction summary:

  1. Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
  2. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper.
  3. Preheat oven to 350 degrees. Spread in 9-inch pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.
  4. This recipe yields about 3 cups.
  5. Yield: 3 cups

 

Step by step:


1. Heat oil in a heavy, large Dutch oven over medium heat.

2. Add garlic; stir 1 minute.

3. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil.

4. Saute for 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.

5. Mix in vinegar; season to taste with salt and pepper.Preheat oven to 350 degrees.

6. Spread in 9-inch pie dish.

7. Sprinkle with cheese, if desired.

8. Bake until heated through, about 20 minutes.This recipe yields about 3 cups.


Nutrition Information:

Quickview
1031 Calories
32g Protein
69g Total Fat
82g Carbs
100% Health Score
Limit These
Calories
1031k
52%

Fat
69g
107%

  Saturated Fat
21g
135%

Carbohydrates
82g
28%

  Sugar
44g
49%

Cholesterol
100mg
34%

Sodium
1364mg
59%

Get Enough Of These
Protein
32g
65%

Vitamin C
326mg
396%

Vitamin K
203µg
194%

Manganese
3mg
153%

Vitamin B6
2mg
129%

Vitamin A
6412IU
128%

Fiber
27g
112%

Potassium
3545mg
101%

Vitamin B2
1mg
96%

Folate
330µg
83%

Phosphorus
820mg
82%

Calcium
809mg
81%

Vitamin E
11mg
74%

Magnesium
238mg
60%

Vitamin B1
0.86mg
57%

Copper
1mg
57%

Vitamin B3
9mg
47%

Zinc
6mg
44%

Vitamin B5
3mg
39%

Iron
6mg
36%

Vitamin B12
1µg
32%

Selenium
21µg
31%

Vitamin D
0.45µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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