Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, sliced into thin wedges; 2 cloves garlic, minced; 2 Tbsp. olive oil; 1 (16 oz.) can tomatoes, cut up; 1 1/2 tsp. dried thyme, crushed; 1 bay leaf; 1 tsp. salt; 1/4 tsp. pepper; 1 medium eggplant (unpeeled); 2 medium zucchini, cut in strips; 2 green peppers, cut in strips; 1 c. fresh mushrooms

Servings: persons

1 large onion, sliced into thin wedges
2 cloves garlic, minced
2 Tbsp. olive oil
1 (16 oz.) can tomatoes, cut up
1 1/2 tsp. dried thyme, crushed
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1 medium eggplant (unpeeled)
2 medium zucchini, cut in strips
2 green peppers, cut in strips
1 c. fresh mushrooms

1
In Dutch oven, cook onion and garlic in oil until tender.
2
Add the undrained tomatoes, thyme, bay leaf, salt and pepper.
3
Cover and simmer for 10 minutes.
4
Discard bay leaf.
5
Slice eggplant in half lengthwise, then crosswise into 1/2-inch slices.
6
Add eggplant, zucchini, pepper and mushrooms.
7
Sprinkle with salt and pepper.
8
Cover; simmer for 20 minutes.
9
Uncover; simmer 15 minutes longer.

126

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 large onion, sliced into thin wedges, 2 cloves garlic, minced, 2 Tbsp. olive oil, 1 (16 oz.) can tomatoes, cut up, 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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