Ratatouille (Eggplant/Zuc Recipe
Servings: 12
Ingredients
- 2 tsp GARLIC DEHY GRA
- 1 1/2 gal TOMATOES # 10 CAN
- 8 lb SQUASH SUMMER FZ
- 1 1/2 lb ONIONS DRY
- 2 1/2 lb PEPPER SWT GRN FRESH
- 1/2 c. SUGAR, GRANULATED 10 LB
- 2 tsp PEPPER BLACK 1 LB CN
- 3 x BAY LEAVES
- 5 tsp BASIL SWEET Grnd
- 1 Tbsp. THYME Grnd
- 14 tsp SALT TABLE 5LB
Directions
- 1. Saute/fry' ONIONS, PEPPERS, AND GARLIC IN SALAD OIL Or possibly SHORTENING 10 Min Or possibly Till TENDER.
- 2. COMBINE EGGPLANT, ZUCCHINI SQUASH, AND ONION Mix. Add in WATER; STIR. COVER; SIMMER 30 Min Till EGGPLANT IS TENDER. STIR OCCASIONALLY.
- 3. Add in TOMATOES, BAY LEAVES, THYME, BASIL, SUGAR, AND SALT. SIMMER 15 Min.
- 4. COMBINE FLOUR AND WATER. MIX UNTI SMOOTH. POUR INTO TOMATO AND VEGETABLE Mix WHILE STIRRING. CONTINUE TO COOK Till THICKENED.
- STIR FREQUENTLY.
- NOTE: 1. IN STEP 1, 1 LB 11 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS. 3 LB 1 Ounce FRESH SWEET PEPPERS WILL YIELD 2 LB 8 Ounce Minced PEPPERS.
- NOTE: 2. IN STEP 1, 3 Ounce (1 C.) DEHYDRATED ONIONS AND 6 1/2 Ounce (1 1/4 Quart)
- DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) Or possibly 6 1/2 OF Frzn, DICED,GREEN PEPPERS MAY BE USED.
- NOTE: 3. IN STEP 2, 1 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD
- NOTE: 4. IN STEP 2, 10 LB 5 Ounce FRESH EGGPLANT A.P. WILL YIELD 10 LB UNPEELEDEGGPLANT. 8 LB 7 Ounce FRESH ZUCCHINI SQUASH WILL YIELD 8 LB ZUCCHINI SQUASH CUTIN 2 1/2-INCH Pcs.
- NOTE:
- 5. IN STEP 2, 8 LB Frzn, SQUASH, ZUCCHINI MAY BE USED.
- SERVING SIZE: 1/2 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 12 servings | |
| Calories 105 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2729mg | 114% |
| Potassium 731mg | 21% |
| Total Carbs 24.53g | 7% |
| Dietary Fiber 4.4g | 15% |
| Sugars 17.74g | 12% |
| Protein 3.1g | 5% |
