Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup olive oil; 2 cloves garlic; 2 medium eggplants; salt; 4 zucchini, sliced; 2 onions, finely chopped; 1 green capsicum, sliced; 1 red capsicum, sliced; pepper; 1 can peeled tomatoes; 1 teaspoon sugar

Servings: persons

½ cup olive oil
2 cloves garlic
2 medium eggplants
salt
4 zucchini, sliced
2 onions, finely chopped
1 green capsicum, sliced
1 red capsicum, sliced
pepper
1 can peeled tomatoes
1 teaspoon sugar

1
Cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt.
2
Turn cut side down and let drain for 1/2 hour.
3
Wipe the eggplants and then cut into cubes.
4
Heat the oil and cook the onion and garlic until soft.
5
Add the eggplant and cook for another 2 minutes.
6
Add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste.
7
Cover and simmer gently for about 20 minutes.
8
Serve warm and sprinkle with a little parmesan if liked.

337

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 11 ingredients. The key ingredients include: ½ cup olive oil, 2 cloves garlic, 2 medium eggplants, salt, 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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