Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion, thinly sliced; 4 garlic cloves, peeled and sliced; 1 small bay leaf; 1 small eggplant, cut into 1/2-inch, pieces; 1 small zucchini, halved length wise and cut into slices; 1 red bell pepper, cut into slivers; 4 plum tomatoes, chopped; 1 teaspoon salt; 1/4 cup shredded fresh basil leaf; fresh ground black pepper

Servings: persons

3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch, pieces
1 small zucchini, halved length wise and cut into slices
1 red bell pepper, cut into slivers
4 plum tomatoes, chopped
1 teaspoon salt
1/4 cup shredded fresh basil leaf
fresh ground black pepper

1
Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.
2
Stir occasionally till the onion begins to soften (about 2 minutes).
3
Add the eggplant and cook for 8 minutes stirring occasionally.
4
Stir in the zucchini, red bell pepper, tomatoes, and salt.
5
Cook over medium heat for 6 minutes or until the vegetables are tender.
6
Stir in the basil and a few grinds of black pepper.

294

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.

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

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 onion, thinly sliced, 4 garlic cloves, peeled and sliced, 1 small bay leaf, 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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