Harvest Ratatouille Recipe

Name: Harvest Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups); 1 1/4 teaspoons coarse salt; 2 medium onions, halved and thinly sliced; 1 medium red bell pepper, cut into thin strips; 3 medium garlic cloves, minced; 2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks (1lb); 2 cups canned crushed tomatoes; 1/2 teaspoon pepper, freshly ground; 1/4 cup fresh basil, shredded

Servings: persons

1 tablespoon olive oil
3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups)
1 1/4 teaspoons coarse salt
2 medium onions, halved and thinly sliced
1 medium red bell pepper, cut into thin strips
3 medium garlic cloves, minced
2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks (1lb)
2 cups canned crushed tomatoes
1/2 teaspoon pepper, freshly ground
1/4 cup fresh basil, shredded

1
Place eggplant cubes in a colander in sink.
2
Sprinkle with 1 teaspoon salt and toss to mix.
3
Let stand 5 minutes, then rinse under cold running water.
4
Drain well.
5
Pat dry with paper towels.
6
In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat.
7
Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
8
Add onions, bell pepper, and garlic.
9
Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
10
Add zucchini and cook 5 minutes, stirring occasionally.
11
Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
12
Bring to a boil.
13
Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
14
Remove from heat and stir in basil.
15
Serve hot or at room temperature.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups), 1 1/4 teaspoons coarse salt, 2 medium onions, halved and thinly sliced, and more.

Yes, Harvest Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harvest Ratatouille

How did you like this recipe?

Frequently Asked Questions