Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. eggplant, peeled and cubed; 1/2 lb. unpeeled zucchini, sliced or cubed; 1/2 c. olive oil; 1 1/2 c. sliced onions; 2 sliced, seeded green peppers; 2 medium tomatoes, cubed; 3 Tbsp. minced parsley; 2 peeled cloves garlic, minced; 2 tsp. salt; 1/4 tsp. pepper

Servings: persons

1 lb. eggplant, peeled and cubed
1/2 lb. unpeeled zucchini, sliced or cubed
1/2 c. olive oil
1 1/2 c. sliced onions
2 sliced, seeded green peppers
2 medium tomatoes, cubed
3 Tbsp. minced parsley
2 peeled cloves garlic, minced
2 tsp. salt
1/4 tsp. pepper

1
Saute eggplant and zucchini in oil in Dutch oven about 10 minutes.
2
Remove and set aside.
3
Saute onions and green peppers, 5 minutes, until tender, stirring occasionally.
4
Add tomatoes, parsley, garlic, eggplant and zucchini.
5
Sprinkle with salt and pepper.
6
Simmer for 25 minutes, covered, until vegetables are tender and most liquid has disappeared.
7
(To reduce liquid, remove cover and continue to cook.)
8
Serve hot or cold.

441

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 lb. eggplant, peeled and cubed, 1/2 lb. unpeeled zucchini, sliced or cubed, 1/2 c. olive oil, 1 1/2 c. sliced onions, 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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