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Ingredients
- 1 lrg Eggplant (about 1.5 LB's)
- 1 med Zucchini (2" to 3" by about 10" long (about 3/4 lb)
- 1 lrg Yellow crookneck squash ( About 3/4 LB's )
- 1 med Green pepper ( about 4" in Diameter )
- 1 med Red pepper ( about 4" in Diameter )
- 1 x 5 5 ounce. can V8 Juice ( or possibly Other vegetable type juice
- 1 x 6 ounce. can tomato paste
- 2 tsp Minced garlic
- 2 c. Water
- 2 Tbsp. Each of fresh minced Oregano, basil, & thyme (If using dry spice use 1/2 ts Each)
Directions
- 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" pcs. Remove tough stem and seeds for both peppers and dice into 1/2" pcs. Add in the water, tomato paste and V8 Juice and mix well. Add in the garlic and the spices and mix again. Heat pot on medium/high for a few min till 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 possibly alone. Keeps quite well in the icebox. OPTIONAL M**Tablespoons STYLE USING TVP 1 c. TVP ( large chunk size ) 1/2 c. boiling water 1/4 c. tamari 1/4 c. Mirin
- Mix TVP, tamari and mirin together in a bowl. Pour boiling water over it and mix. Let stand about 15 to 20 min, mixing several times. Drain and add in to the ratatouille pot about 30 min into the simmer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1401g | |
| Calories 315 | |
| Calories from Fat 20 | 6% |
| Total Fat 2.32g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1396mg | 58% |
| Potassium 3461mg | 99% |
| Total Carbs 71.55g | 19% |
| Dietary Fiber 25.4g | 85% |
| Sugars 39.13g | 26% |
| Protein 15.46g | 25% |
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