Spicy Vegetarian Ratatouille |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Low Calorie! =D My Ratatouille recipe with lots of spicy-joy. Feel free to play around with spice amounts. Salt CAN be added, but it's not recommended, as there is sodium in both the olives and the stewed tomatoes. If it's too spicy, cut down to 1 jalepeno, or seed the jalepenos before adding them. It tastes even better the next day. Can be frozen and reheated later. Ingredients:
6 ounces black olives, pitted |
1 eggplant, medium |
3 zucchini, small |
2 green bell pepper |
3 stalks celery |
1 onion |
44 ounces stewed tomatoes |
2 jalepeno peppers |
1 tsp coriander |
3 tbsp garlic powder |
2 tbsp black pepper |
1 tbsp basil |
1 tsp oregano |
Directions:
1. Chop all fresh ingredients.
2. Put into large sauce pan and sautee along with spices in either water, oil, or juice. (Remember that oils and juice add calories. I use a mixture of water and non-stick cooking spray.)
3. Add can of black olives, including juice.
4. Allow to simmer for at least 5 minutes.
5. Add stewed tomatoes.
6. Cook until desired consistency and heat.
7. Serve.
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