Photo: K8
Penne with Ratatouille
13 ingredients
openrecipes
The flavors of this rustic Provençal stew mingle perfectly in the gentle heat of a slow cooker. This recipe yields enough ratatouille for dinner tonight plus leftovers to create two additional meals (see related recipes at left). Let the remaining ratatouille cool to room temperature. Store in airtight containers or heavy-duty sealable plastic bags in the refrigerator for up to 2 days or in the freezer for up to 2 months.
Estimated Nutrition (whole recipe, rough)
316
Calories
6g
Protein
15g
Fat
45g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil
- 4 yellow onions, chopped
- 4 garlic cloves, chopped
- 10 plum tomatoes, halved, seeded and cut into chunks
- 6 zucchini, cut into chunks
- 2 eggplants, trimmed and cut into chunks
- 3 large red bell peppers, seeded and cut into chunks
- 1/2 cup vegetable broth
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh oregano
- 2 tsp. plus 2 Tbs. salt, plus more, to taste
- 2 tsp. freshly ground pepper, plus more, to taste
- 1 lb. penne
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes