Ratatouille

Name: Ratatouille
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 large eggplant; kosher salt; 5 tablespoons olive oil; 1 large yellow onion; 2 red bell peppers; 6 cloves garlic; 2 small zucchinis; 6 ripe medium tomatoes; 1 teaspoon dried thyme; 1/4 teaspoon crushed red pepper flakes; 1/4 cup chopped fresh basil; Kosher salt and freshly ground black pepper

User Reviews

4.9

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6
Calories
180 kcal
Course
Main Course
Cuisine
French

Ratatouille

Iris Warren

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A simple and flavorful French vegetable stew made with eggplant, zucchini, red peppers, tomatoes, onion, garlic, and herbs. The perfect dish for using up your summer garden produce.

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Ingredients

Servings

1 large eggplant, chopped into 1/2-inch cubes
kosher salt
5 tablespoons olive oil, divided, plus more to taste
1 large yellow onion, chopped
2 red bell peppers, seeds removed and chopped
6 cloves garlic, finely chopped
2 small zucchinis, chopped into 1/2-inch cubes
6 ripe medium tomatoes, chopped into 1/2-inch cubes
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh basil
Kosher salt and freshly ground black pepper, to taste

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Instructions

First, sprinkle the eggplant with salt, about 1 teaspoon, and let it sit in a colander or bowl while you prepare the other vegetables.
When you have all the vegetables ready to go, heat a large pot over medium-high heat on the stove. Add 2 tablespoons of olive to the hot pan and stir in the eggplant. Cook, stirring occasionally, until the eggplant is softened and browned, about 8 to 10 minutes. If you have to add a little more olive oil, you can. Remove the eggplant from the pot and set aside.
Add the additional 2 tablespoons of olive oil. Stir in the onion and peppers and cook until softened, about 5 minutes. Add the garlic and cook for a minute or two, stirring, making sue the garlic doesn’t brown. Add zucchini and cook for 2 minutes. Stir in the tomatoes, dried thyme, and crushed red pepper flakes.
Turn the heat to low and let the vegetables cook for about 10 minutes, stirring occasionally. Add the eggplant and cook for 5 to 10 more minutes or until vegetables are soft. Stir in the basil and season with salt and pepper, to taste.
Drizzle with additional olive oil and garnish with extra basil and Parmesan cheese, if desired. Serve with crusty bread, pasta, polenta, eggs, or enjoy plain.

Notes

Ratatouille will keep in a container in the refrigerator for up to 5 days.

Nutrition Information

Show Details

Calories 180kcal (9%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Sodium 30mg (1%) Potassium 764mg (22%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 2474IU (49%) Vitamin C 83mg (92%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 180 kcal

% Daily Value*

Calories	180kcal	9%
Carbohydrates	17g	6%
Protein	3g	6%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Sodium	30mg	1%
Potassium	764mg	16%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	2474IU	49%
Vitamin C	83mg	92%
Calcium	47mg	5%
Iron	1mg	6%