Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Olive Oil; 1 whole Onion, Chopped; 1 whole Yellow Bell Pepper, Chopped; 1 whole Red Bell Pepper, chopped; 1 clove Garlic, Minced; 1 can Diced Tomatoes, Undrained; 1 teaspoon Thyme; 1 teaspoon Oregano; 1 whole Eggplant, Cut Into Finger-sized Pieces; 1 teaspoon Ground Black Pepper

Servings: persons

1/4 cups Olive Oil
1 whole Onion, Chopped
1 whole Yellow Bell Pepper, Chopped
1 whole Red Bell Pepper, chopped
1 clove Garlic, Minced
1 can Diced Tomatoes, Undrained
1 teaspoon Thyme
1 teaspoon Oregano
1 whole Eggplant, Cut Into Finger-sized Pieces
1 teaspoon Ground Black Pepper

1
Hot cooked rice.
2
Heat olive oil.
3
Saute onion in it for 5 minutes, then add peppers, garlic, and tomatoes and stir well.
4
Mix in thyme and oregano.
5
Add eggplant to pan.
6
Cover and simmer over low heat, stirring now and then, until soft, about 20-30 minutes.
7
Season to taste with salt and pepper.
8
Serve over hot cooked rice.
9
Brown is especially good.
10
Can be served hot or at room temperature.

188

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: 1/4 cups Olive Oil, 1 whole Onion, Chopped, 1 whole Yellow Bell Pepper, Chopped, 1 whole Red Bell Pepper, chopped, 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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