Low-Fat Ratatouille Recipe

Name: Low-Fat Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A 1-pound eggplant, sliced 1/2-inch thick; 1 tablespoon extra-virgin olive oil, or more, to taste; 1 large onion, chopped; 1 sweet red pepper, seeded and diced; 4 large cloves garlic, minced; 2 medium-size zucchini, diced; 3 medium-large ripe tomatoes, peeled, seeded, juiced and diced; 2 large sprigs fresh thyme; 1/4 cup slivered basil leaves; Salt and freshly ground black pepper; 2 tablespoons red wine vinegar

Servings: persons

A 1-pound eggplant, sliced 1/2-inch thick
1 tablespoon extra-virgin olive oil, or more, to taste
1 large onion, chopped
1 sweet red pepper, seeded and diced
4 large cloves garlic, minced
2 medium-size zucchini, diced
3 medium-large ripe tomatoes, peeled, seeded, juiced and diced
2 large sprigs fresh thyme
1/4 cup slivered basil leaves
Salt and freshly ground black pepper
2 tablespoons red wine vinegar

1
Preheat a grill or broiler.
2
Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides.
3
Coarsely chop the eggplant and set it aside.
4
Heat one tablespoon of oil in a heavy skillet.
5
Add the onion, red pepper and garlic and saute over low heat until these vegetables are tender.
6
Add the zucchini and tomatoes, increase the heat to medium-high and continue cooking the mixture, stirring it from time to time, until the zucchini has wilted.
7
Stir in the diced eggplant.
8
Add the thyme, basil, salt and pepper and vinegar.
9
Cook a few minutes longer until the ingredients are nicely combined.
10
At this point additional olive oil can be added to taste.
11
Serve the ratatouille hot or at room temperature.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: A 1-pound eggplant, sliced 1/2-inch thick, 1 tablespoon extra-virgin olive oil, or more, to taste, 1 large onion, chopped, 1 sweet red pepper, seeded and diced, and more.

Yes, Low-Fat 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.

That's it — enjoy your meal!

Low-Fat Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions