Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, sliced; 2 large garlic cloves, pressed; 1/4 c. olive oil; 1 medium eggplant, cubed; 6 medium zucchini, sliced thickly; 2 bell peppers (red or green), seeded and cut into strips; 2 tsp. dry basil; 1/2 c. minced parsley; 5 large tomatoes, cut into wedges; salt to taste

Servings: persons

2 large onions, sliced
2 large garlic cloves, pressed
1/4 c. olive oil
1 medium eggplant, cubed
6 medium zucchini, sliced thickly
2 bell peppers (red or green), seeded and cut into strips
2 tsp. dry basil
1/2 c. minced parsley
5 large tomatoes, cut into wedges
salt to taste

1
Saute onions and garlic in oil over medium heat.
2
Stir in eggplant, zucchini, peppers, basil and parsley.
3
Reduce heat and cook, uncovered, stirring occasionally, for 30 minutes.
4
Add 4 tomatoes and stir to blend.
5
Cook 15 minutes more, uncovered, until eggplant is very tender.
6
Season to taste.
7
Serve hot or at room temperature.
8
Garnish with the remaining tomato.
9
Can refrigerate, covered, up to 1 week.

302

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 10 ingredients. The key ingredients include: 2 large onions, sliced, 2 large garlic cloves, pressed, 1/4 c. olive oil, 1 medium eggplant, cubed, 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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