Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. olive or salad oil; 1 large onion, diced; 1 garlic clove, cut in half; 1 eggplant (about 1 1/2 lb.), cut into 1-inch chunks; 1 green or red pepper, cut into 1-inch pieces; 3 medium zucchini (10 oz. each), cut into 1-inch thick slices; 1/2 c. water; 2 tsp. salt; 2 tsp. oregano leaves; 1 tsp. sugar; 2 large tomatoes, cut into wedges

Servings: persons

1/2 c. olive or salad oil
1 large onion, diced
1 garlic clove, cut in half
1 eggplant (about 1 1/2 lb.), cut into 1-inch chunks
1 green or red pepper, cut into 1-inch pieces
3 medium zucchini (10 oz. each), cut into 1-inch thick slices
1/2 c. water
2 tsp. salt
2 tsp. oregano leaves
1 tsp. sugar
2 large tomatoes, cut into wedges

1
Over medium heat, in hot olive oil, cook onion and garlic, stirring occasionally, until tender, about 10 minutes; discard garlic.
2
Add eggplant and green pepper; cook 5 minutes, stirring occasionally.
3
Stir in zucchini, water, salt, oregano leaves and sugar; heat to boiling. Reduce heat to medium-low; cook 30 minutes, stirring occasionally, until vegetables are tender.
4
Stir in tomato wedges; heat through.
5
Serve hot, or cover mixture and refrigerate to serve chilled later.

357

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: 1/2 c. olive or salad oil, 1 large onion, diced, 1 garlic clove, cut in half, 1 eggplant (about 1 1/2 lb.), cut into 1-inch chunks, 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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