Zucchini, Eggplant Ratatouille Recipe

Name: Zucchini, Eggplant Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplant, diced; 2 yellow squash, diced; 2 medium zucchini, diced; 1 green pepper, diced; 1/4 c. olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 8 oz. tomatoes, chopped; 1/4 c. parsley, minced; 8 fresh basil leaves, minced; 1 tsp. salt; 1/2 tsp. pepper; 1/4 tsp. oregano

Servings: persons

2 medium eggplant, diced
2 yellow squash, diced
2 medium zucchini, diced
1 green pepper, diced
1/4 c. olive oil
1 medium onion, diced
4 cloves garlic, minced
8 oz. tomatoes, chopped
1/4 c. parsley, minced
8 fresh basil leaves, minced
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano

1
Cut
2
eggplant, yellow squash, zucchini and peppers into 1/2-inch cubes.
3
Heat oil in large skillet and saute onion and garlic
4
until
5
onion is tender.
6
Add vegetables and stir for 2 to 3
7
minutes.
8
Add
9
remaining
10
ingredients.
11
Heat to boiling point and reduce heat.
12
Cover and simmer, stirring occasionally, until tender, 30 to 40 minutes.

230

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 medium eggplant, diced, 2 yellow squash, diced, 2 medium zucchini, diced, 1 green pepper, diced, and more.

Yes, Zucchini, Eggplant 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.

Zucchini, Eggplant Ratatouille

How did you like this recipe?

Frequently Asked Questions