Ratatouille

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini; 2 eggplant; 5 Tbsp. olive oil; 1/2 c. onion; 2 green peppers; 2 Tbsp. fresh basil; 1 large clove garlic; 1 (12 oz.) can peeled plum tomatoes; 2/3 c. dry white wine; Parmesan cheese

Eats Now Editorial Team · 263 kcal · Vegetarian

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Ratatouille – a delicious recipe with zucchini, eggplant, olive oil, onion, green peppers, fresh basil. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

4 medium zucchini
2 eggplant
5 Tbsp. olive oil
1/2 c. onion
2 green peppers
2 Tbsp. fresh basil
1 large clove garlic
1 (12 oz.) can peeled plum tomatoes
2/3 c. dry white wine
Parmesan cheese

1
Chop zucchini, eggplant, onion and green pepper.
2
Heat oil in skillet and fry onion and garlic for 5 minutes.
3
Stir in peppers, zucchini and eggplant.
4
Add the can of tomatoes and basil, mixing well.
5
Bring to a boil; reduce heat and simmer 15 minutes.
6
Add the wine and cook for an additional 15 minutes.
7
Serve over rice. Top with Parmesan cheese.

263

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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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium zucchini, 2 eggplant, 5 Tbsp. olive oil, 1/2 c. onion, 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.

Quick Info

Servings
4 servings
Calories
263 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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