Ratatouille
Ratatouille in skillet
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Course: Dinner, Main Course
Cuisine: French, Mediterranean
Keyword: eggplant,, Healthy, Vegetables, Vegetarian
Servings: 8 servings
Calories: 52kcal
Author: Chef Bill Collins

Ingredients

  • olive oil
  • 1 eggplant, peeled and cut into bite-sized pieces
  • 1 onion, peeled and minced
  • 3 cloves garlic, peeled and minced
  • 2 red peppers, chopped
  • 1 summer squash, cut into bite-sized chunks
  • 1 zucchini, cut into bite-sized chunks (tomatoes are fine too)
  • 8 oz mushrooms, quartered
  • 2 fresh tomatoes, peeled, seeded and chopped (If out of season, canned 1 ½ cup white wine)
  • salt and pepper to taste
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • salt and pepper to taste

Instructions

  • Place a Dutch oven or medium stock pot over a medium heat. When it’s heated, add 1-2 tablespoons of olive oil, and sauté each of the vegetables, except the tomatoes, separately until they are almost cooked through. You can cook the peppers, onion, and garlic together. Also, the squash and zucchini can be cooked together. After each item is done, remove from the pan and set aside
  • When all of the ingredients have been cooked and removed from the pan, add the tomatoes, wine and herbs, with sprinkles of salt and pepper. Bring to a light boil, and simmer for 5 minutes. Return all of the cooked vegetables to the pan, and simmer for 5 more minutes. Season to taste with salt and pepper
Nutrition Facts
Ratatouille
Amount per Serving
Calories
52
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.04
g
Sodium
 
9
mg
0
%
Potassium
 
525
mg
15
%
Carbohydrates
 
11
g
4
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
3
g
6
%
Vitamin A
 
1319
IU
26
%
Vitamin C
 
54
mg
65
%
Calcium
 
42
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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