Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 medium eggplant, peeled and cut into 1-inch cubes (1 lb); 1 lb zucchini, cut into 1-inch cubes; 2 tablespoons olive oil; 1 1/2 cups onions, sliced; 2 large red bell peppers, cut into 1-inch squares; 3 garlic cloves, chopped; salt & fresh ground pepper, to taste; 1 1/2 cups fresh tomatoes, chopped seeded peeled; 2 -3 sprigs fresh thyme; 1 bay leaf; 1/4 cup fresh basil, chopped

Servings: persons

1/4 cup olive oil
1 medium eggplant, peeled and cut into 1-inch cubes (1 lb)
1 lb zucchini, cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 cups onions, sliced
2 large red bell peppers, cut into 1-inch squares
3 garlic cloves, chopped
salt & fresh ground pepper, to taste
1 1/2 cups fresh tomatoes, chopped seeded peeled
2 -3 sprigs fresh thyme
1 bay leaf
1/4 cup fresh basil, chopped

1
Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
2
Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
3
Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
4
Season with salt and pepper to taste.
5
Add: tomatoes, thyme and bay leaf.
6
Reduce heat to low, cover, and cook 5 minutes.
7
Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

456

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 12 ingredients. The key ingredients include: 1/4 cup olive oil, 1 medium eggplant, peeled and cut into 1-inch cubes (1 lb), 1 lb zucchini, cut into 1-inch cubes, 2 tablespoons olive oil, 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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