Wilson Pon
JessiccaChunky Ratatouille Sauce Recipe
September 22nd 2008 10:11
Fancy of whipping up a Ratatouille after the ingenious animation?
Perhaps this recipe can help you in making the lovely sauce.
This sauce is loaded with veggies, which add fiber and a variety of important cancer-fighters. It’s delicious when served over pasta shells, brown rice, or your favorite grain.
Chunky Ratatouille Sauce (Makes 6 servings)
Recipe extracted from Cancer Project
Image extracted from photobucket.com
Ingredients
1 large eggplant, cut into 1-inch chunks
2 small onions, chopped
2 celery stalks, chopped
6 garlic cloves, minced
1/2 cup red wine, divided (1/4 cup plus 1/4 cup)
1/4 to 1/2 cup water, divided
8 ounces cremini mushrooms
1 teaspoon Italian seasonings
1/2 teaspoon dried thyme
1/2 teaspoon black pepper, or more to taste
1 15-ounce can fire-roasted tomatoes, or 1 1/2 cups roasted tomatoes
Directions
Soak eggplant chunks in salted water for 10 minutes. Drain, rinse, and drain again. Braise onions, celery, and garlic in 1/4 cup wine. When vegetables are soft, add eggplant and 1/4 cup water. Simmer, stirring occasionally, until eggplant is soft, about 8 to 10 minutes. Add more water if necessary to keep mixture from drying out. Add mushrooms, Italian seasonings, thyme, black pepper, tomatoes, and remaining 1/4 cup wine. Simmer for 5 minutes.
Nutrition Information
Per serving (1/6 of recipe):
88 calories
0.6 g fat
0.1 g saturated fat
5.7% calories from fat
0 mg cholesterol
2.7 g protein
17.6 g total carbohydrates
7.4 g sugar
4.6 g fiber
106 mg sodium
52 mg calcium
1.9 mg iron
11.7 mg vitamin C
124 mcg beta-carotene
1 mg vitamin E
Perhaps this recipe can help you in making the lovely sauce.
This sauce is loaded with veggies, which add fiber and a variety of important cancer-fighters. It’s delicious when served over pasta shells, brown rice, or your favorite grain.
Chunky Ratatouille Sauce (Makes 6 servings)
Recipe extracted from Cancer Project
Image extracted from photobucket.com
Ingredients
1 large eggplant, cut into 1-inch chunks
2 small onions, chopped
2 celery stalks, chopped
6 garlic cloves, minced
1/2 cup red wine, divided (1/4 cup plus 1/4 cup)
1/4 to 1/2 cup water, divided
8 ounces cremini mushrooms
1 teaspoon Italian seasonings
1/2 teaspoon dried thyme
1/2 teaspoon black pepper, or more to taste
1 15-ounce can fire-roasted tomatoes, or 1 1/2 cups roasted tomatoes
Directions
Soak eggplant chunks in salted water for 10 minutes. Drain, rinse, and drain again. Braise onions, celery, and garlic in 1/4 cup wine. When vegetables are soft, add eggplant and 1/4 cup water. Simmer, stirring occasionally, until eggplant is soft, about 8 to 10 minutes. Add more water if necessary to keep mixture from drying out. Add mushrooms, Italian seasonings, thyme, black pepper, tomatoes, and remaining 1/4 cup wine. Simmer for 5 minutes.
Nutrition Information
88 calories
0.6 g fat
0.1 g saturated fat
5.7% calories from fat
0 mg cholesterol
2.7 g protein
17.6 g total carbohydrates
7.4 g sugar
4.6 g fiber
106 mg sodium
52 mg calcium
1.9 mg iron
11.7 mg vitamin C
124 mcg beta-carotene
1 mg vitamin E
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