Ratatouille Dip Recipe

Name: Ratatouille Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a 1- to 1 1/4-pound eggplant; 2 tablespoons olive oil plus additional for coating eggplant; 1 medium-large onion, chopped fine (about 1 1/2 cups); 2 garlic cloves, minced; 2 medium red bell peppers, chopped fine (about 1 1/2 cups); 1 medium zucchini, cut into 1/2-inch dice; 1 medium yellow squash, cut into 1/2-inch dice; 1 1/2 tablespoons minced fresh thyme leaves; 1/2 cup finely chopped seeded vine-ripened tomato or drained canned tomatoes; 2 tablespoons finely chopped fresh parsley leaves; Accompaniment: thin slices of French bread, toasted, or crackers

Servings: persons

a 1- to 1 1/4-pound eggplant
2 tablespoons olive oil plus additional for coating eggplant
1 medium-large onion, chopped fine (about 1 1/2 cups)
2 garlic cloves, minced
2 medium red bell peppers, chopped fine (about 1 1/2 cups)
1 medium zucchini, cut into 1/2-inch dice
1 medium yellow squash, cut into 1/2-inch dice
1 1/2 tablespoons minced fresh thyme leaves
1/2 cup finely chopped seeded vine-ripened tomato or drained canned tomatoes
2 tablespoons finely chopped fresh parsley leaves
Accompaniment: thin slices of French bread, toasted, or crackers

1
Preheat oven to 400F.
2
Prick eggplant in 3 places and coat lightly with additional oil.
3
In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or until collapsed and soft, particularly at stem end.
4
Cool eggplant slightly and halve lengthwise.
5
Scoop out flesh into a bowl and cool.
6
Discard liquid that accumulates in bowl and in a food processor puree eggplant.
7
Eggplant puree may be made 1 day ahead and chilled, covered.
8
Bring puree to room temperature before proceeding with recipe.
9
In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened.
10
Add garlic and cook, stirring, 1 minute.
11
Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes.
12
Add tomato and cook, stirring, 3 minutes.
13
In a bowl, stir together eggplant puree, vegetable mixture and parsley and season with salt and pepper.
14
Dip may be made 1 day ahead and chilled, covered.
15
Serve dip at room temperature with toast or crackers.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: a 1- to 1 1/4-pound eggplant, 2 tablespoons olive oil plus additional for coating eggplant, 1 medium-large onion, chopped fine (about 1 1/2 cups), 2 garlic cloves, minced, and more.

Yes, Ratatouille Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ratatouille Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions