Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants; 1 1/2 lb. zucchini; 1 large red pepper; 2 medium onions; 1 can stewed tomatoes; small tin tomato sauce; Worcestershire sauce; 1/2 bulb garlic; fresh basil; salt, pepper and sugar

Servings: persons

1
Dice eggplants into cubes.
2
In a large size pot, fry in oil until the eggplant turns a golden brown color.
3
Cut red pepper and onions into cubes.
4
Add to cooked eggplants and stir vegetables. Wash zucchini and cut in circles.
5
Add to pot.
6
Add salt and pepper.
7
Once vegetables have cooked sufficiently, add minced garlic and fresh basil.
8
Pour in can of stewed tomatoes and tomato sauce.
9
Add a dash of sugar.
10
Turn heat down and let vegetables simmer for approximately 1/2 hour.
11
This dish tastes best when the vegetables have been allowed to stew for a couple of days in the tomato juice.
12
It is delicious eaten hot or cold.

102

kcal

Calories

Carbs

Protein

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.

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

You need 10 ingredients. The key ingredients include: 2 eggplants, 1 1/2 lb. zucchini, 1 large red pepper, 2 medium onions, and more.

Yes, 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.

Ratatouille

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