Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (1 1/2 pounds), peeled and cut into 1-inch cubes; Salt; 1 medium-size yellow onion, coarsely chopped; 2 medium-size or large bell peppers (green, red, orange, or yellow), seeded and cut into big squares; 10 plum tomatoes, peeled and chopped; or one 14.5-ounce can diced plum tomatoes, drained; 2 to 3 cloves garlic, to your taste, minced; 1/2 cup olive oil; 5 zucchini or summer squash, ends trimmed, and cut into thick rounds; 1 to 2 tablespoons chopped fresh basil, to your taste; Freshly ground black pepper to taste

Servings: persons

1 large eggplant (1 1/2 pounds), peeled and cut into 1-inch cubes
Salt
1 medium-size yellow onion, coarsely chopped
2 medium-size or large bell peppers (green, red, orange, or yellow), seeded and cut into big squares
10 plum tomatoes, peeled and chopped; or one 14.5-ounce can diced plum tomatoes, drained
2 to 3 cloves garlic, to your taste, minced
1/2 cup olive oil
5 zucchini or summer squash, ends trimmed, and cut into thick rounds
1 to 2 tablespoons chopped fresh basil, to your taste
Freshly ground black pepper to taste

1
Put the cubed eggplant in a colander and sprinkle with salt.
2
Let stand 1 hour to drain.
3
Press out the excess moisture with the back of a spatula and pat dry with paper towels.
4
Combine the eggplant, onion, bell peppers, tomatoes, and garlic in the slow cooker.
5
Pour over the olive oil and toss to coat.
6
Cover and cook on HIGH for 1 to 1 1/2 hours, or on LOW for 2 to 3 hours.
7
Stir in the zucchini.
8
Cover and continue to cook on HIGH for another 1 1/2 hours or LOW for 2 to 2 1/2 hours.
9
The last hour, add the basil and season with salt and black pepper.
10
The vegetables will be cooked but will still hold their shape.

443

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: 1 large eggplant (1 1/2 pounds), peeled and cut into 1-inch cubes, Salt, 1 medium-size yellow onion, coarsely chopped, 2 medium-size or large bell peppers (green, red, orange, or yellow), seeded and cut into big squares, 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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