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Skillet Vegetable Ratatouille

Raquel Cura Kitchen 0 Comments

To make ratatouille, all you need are vegetables, sauce, a cast iron skillet, and an oven. This ratatouille is bursting with flavor and is a meal that looks, and tastes like its done by a pro.

Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Course Entree
Cuisine Italian
Total Time < 20 minutes
Dietary Vegan, Vegetarian
Occasion Gameday, Occassions Plan
Preperation Skillet
Taste/Mood/Other 30 Minute Meals, Budget Friendly, Fast, Hot, Quick & Helathy, Reheatable, Salty, Savory, Simple Gourmet, Sophisticated, Spice
Servings
Course Entree
Cuisine Italian
Total Time < 20 minutes
Dietary Vegan, Vegetarian
Occasion Gameday, Occassions Plan
Preperation Skillet
Taste/Mood/Other 30 Minute Meals, Budget Friendly, Fast, Hot, Quick & Helathy, Reheatable, Salty, Savory, Simple Gourmet, Sophisticated, Spice
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 28 ounce(s) Canned Garbanzos (Chickpeas)
  • 1 3/4 cup(s) No-Salt-Added Diced Tomatoes
  • 3 tablespoon(s) Extra Virgin Olive Oil
  • 1/4 teaspoon Salt
  • 3 Garlic Cloves minced, raw
  • 8 ounce(s) Onion minced, raw
  • 8 ounce(s) Red Bell Pepper sweet, raw, minced
  • 14 ounce(s) Zucchini baby, raw, minced
  • 32 ounce(s) Eggplant or 1 medium, raw, sliced in 1/3 inch slices or 8 even slices
  • 1 tablespoon Red Wine Vinegar
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Fresh Ground Pepper
  • 4 cup(s) Fresh Basil raw
Instructions
  1. Drain 1 can tomatoes in a colander over a bowl, reserving 1/2 cup liquid. Drain remaining 1 can tomatoes; discard liquid. Combine tomatoes, reserved 1/2 cup liquid, and chickpeas in a bowl.
  2. Heat 1 tablespoon oil in a large skillet over medium-high. Saute eggplant slices until slightly golden brown. Remove from pan, add to a plate and keep warm in 200 degree oven. Meanwhile, add garlic, 1/2 teaspoon salt, add onion, red bell pepper, and zucchini; sauté 7 to 8 minutes or until slightly tender. Stir in tomato mixture and remaining 1/2 teaspoon salt; cover, and cook 5 minutes.
  3. Uncover pan; stir in vinegar, paprika, and black pepper. Cook 5 minutes or until vegetable mixture is slightly thickened.
  4. Place one slice of the cooked eggplant slice on each plate. Carefully divide and spoon vegetable mixture neatly onto eggplant. Top with 2nd slice of eggplant.; drizzle servings evenly with remaining 1 1/2 teaspoons oil. Sprinkle with basil leaves, if desired.
Nutritional Information
Nutrition Facts
Skillet Vegetable Ratatouille
Amount Per Serving (569g)
Calories 364 Calories from Fat 67
% Daily Value*
Total Fat 7.4g 11%
Saturated Fat .9g 5%
Trans Fat .3g
Cholesterol .3mg 0%
Sodium 220.5mg 9%
Potassium 1197.1mg 34%
Total Carbohydrates 59.3g 20%
Dietary Fiber 17.1g 68%
Sugars 9.7g
Protein 15.9g 32%
Calcium 19%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More
Back to Main Recipe Library

Skillet Vegetable Ratatouille

Raquel Cura Kitchen 0 Comments

To make ratatouille, all you need are vegetables, sauce, a cast iron skillet, and an oven. This ratatouille is bursting with flavor and is a meal that looks, and tastes like its done by a pro.

Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Course Entree
Cuisine Italian
Total Time < 20 minutes
Dietary Vegan, Vegetarian
Occasion Gameday, Occassions Plan
Preperation Skillet
Taste/Mood/Other 30 Minute Meals, Budget Friendly, Fast, Hot, Quick & Helathy, Reheatable, Salty, Savory, Simple Gourmet, Sophisticated, Spice
Servings
Course Entree
Cuisine Italian
Total Time < 20 minutes
Dietary Vegan, Vegetarian
Occasion Gameday, Occassions Plan
Preperation Skillet
Taste/Mood/Other 30 Minute Meals, Budget Friendly, Fast, Hot, Quick & Helathy, Reheatable, Salty, Savory, Simple Gourmet, Sophisticated, Spice
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 28 ounce(s) Canned Garbanzos (Chickpeas)
  • 1 3/4 cup(s) No-Salt-Added Diced Tomatoes
  • 3 tablespoon(s) Extra Virgin Olive Oil
  • 1/4 teaspoon Salt
  • 3 Garlic Cloves minced, raw
  • 8 ounce(s) Onion minced, raw
  • 8 ounce(s) Red Bell Pepper sweet, raw, minced
  • 14 ounce(s) Zucchini baby, raw, minced
  • 32 ounce(s) Eggplant or 1 medium, raw, sliced in 1/3 inch slices or 8 even slices
  • 1 tablespoon Red Wine Vinegar
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Fresh Ground Pepper
  • 4 cup(s) Fresh Basil raw
Instructions
  1. Drain 1 can tomatoes in a colander over a bowl, reserving 1/2 cup liquid. Drain remaining 1 can tomatoes; discard liquid. Combine tomatoes, reserved 1/2 cup liquid, and chickpeas in a bowl.
  2. Heat 1 tablespoon oil in a large skillet over medium-high. Saute eggplant slices until slightly golden brown. Remove from pan, add to a plate and keep warm in 200 degree oven. Meanwhile, add garlic, 1/2 teaspoon salt, add onion, red bell pepper, and zucchini; sauté 7 to 8 minutes or until slightly tender. Stir in tomato mixture and remaining 1/2 teaspoon salt; cover, and cook 5 minutes.
  3. Uncover pan; stir in vinegar, paprika, and black pepper. Cook 5 minutes or until vegetable mixture is slightly thickened.
  4. Place one slice of the cooked eggplant slice on each plate. Carefully divide and spoon vegetable mixture neatly onto eggplant. Top with 2nd slice of eggplant.; drizzle servings evenly with remaining 1 1/2 teaspoons oil. Sprinkle with basil leaves, if desired.
Nutritional Information

Nutrition Facts
Skillet Vegetable Ratatouille
Amount Per Serving (569g)
Calories 364 Calories from Fat 67
% Daily Value*
Total Fat 7.4g 11%
Saturated Fat .9g 5%
Trans Fat .3g
Cholesterol .3mg 0%
Sodium 220.5mg 9%
Potassium 1197.1mg 34%
Total Carbohydrates 59.3g 20%
Dietary Fiber 17.1g 68%
Sugars 9.7g
Protein 15.9g 32%
Calcium 19%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More