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Ratatouille recipe

Ratatouille.Ratatouille is a traditional French Provencalstewed vegetable dish typically made with eggplant that is adeliciously flavorful way to prepare a garden bounty of vegetables.A versatile dish, it can be served either as a side dish, oras a meatless main dish ladled atop your favorite cooked pastaor rice.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Ratatouille

2 tablespoons vegetable or olive oil1 medium onion, diced
1 medium eggplant, unpeeled and cubed
1 medium zucchini, unpeeled and cubed
1/2 of a medium red bell pepper, seeded and diced
1/2 of a medium yellow bell pepper, seeded and diced
1 teaspoon garlic, finely minced (about 2 to 3 cloves of garlic)
1 (14-ounce) can diced tomatoes in juice, undrained*
1 teaspoon dried Italian seasoning
1 teaspoon kosher or sea salt
Freshly grated or shaved Parmesan cheese (optional)

  • In a large saucepan, heat oil over mediumheat until hot, add onion and cook for 10 minutes or until softenedand slightly golden brown, stirring often.
  • Add eggplant; cook and stir 5 minutes.
  • Add zucchini, bell peppers and garlic;cook and stir 5 minutes.
  • Add tomatoes, Italian seasoning, saltand pepper; bring to boil. Reduce heat to low; cover and simmer30 minutes or until vegetables are very tender, stirring occasionally.
  • If desired, serve with a sprinkling offreshly grated or shaved Parmesan cheese.

    Makes 8 servings.

    *If you prefer this stewed vegetable dish’stexture to be saucier for topping pasta or rice, use a 28 ouncecan of diced tomatoes and adjust seasonings to taste.

    Cook’s Note: One whole green bell peppercan be used in place of the two halves of red and yellow bellpeppers.

    Nutritional Information Per Serving (1/12of recipe): 83.1 calories; 40% calories from fat; 3.9g totalfat; 0.0mg cholesterol; 383.0mg sodium; 489.7mg potassium; 12.3gcarbohydrates; 4.2g fiber; 5.8g sugar; 8.1g net carbs; 2.1g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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