Ratatouille Recipe
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
4
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Calories
262 kcal
-
Course
Side Dish, Main Course, Appetizer
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Cuisine
French
Ratatouille Recipe
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A celebration of fresh summer vegetables, ratatouille stands as a testament to the magic that happens when you combine simple but quality ingredients together. It represents the best of French Provencal cooking.
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Ingredients
- 1 medium to large eggplant , cut into 1/2 inch pieces
- 5 tablespoons extra virgin olive oil , divided
- 1 teaspoon kosher salt
- 2 yellow, orange or red bell peppers (or combination) , cut into 1/2 inch pieces
- 1 medium zucchini/courgette , cut into 1/2 inch pieces
- 1 medium yellow squash , cut into 1/2 inch pieces (can use an additional zucchini instead)
- 4 cloves garlic , minced
- 1 medium yellow onion , chopped
- 2 pounds roma tomatoes , blanched, skins removed, and crushed by hand to make a chunky sauce
- OR 28 ounce can quality plum tomatoes , crushed to make a chunky sauce
- 2 teaspoons tomato paste
- 1/4 cup chopped fresh basil , or any combination of basil, oregano, rosemary and thyme
- 1/2 teaspoon kosher salt , plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sugar
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 450 F / 230 C. Place the diced eggplant in a large bowl. Add the olive oil and salt and toss to coat the pieces. Spread the eggplant out in a single layer on a large parchment-lined baking sheet. Bake for 20-25 minutes, flipping after about 15 minutes, or until the eggplant is tender and nicely browned. Set aside.
- Heat a tablespoon of olive oil in a large saute pan or Dutch oven and cook the peppers until tender, about 5 minutes. Transfer to a bowl. Heat another tablespoon of olive oil in the pan and cook the zucchini and yellow squash until tender, 3-5 minutes. Transfer to the bowl with the peppers.
- Heat a tablespoon of olive in the pan and cook the garlic for a minute or two until very fragrant. Add the onion and cook for 5-7 minutes until soft and translucent. Add the crushed tomatoes, tomato paste, salt, pepper, sugar, red pepper flakes and herbs. Bring the sauce to a simmer. Add the sautéed peppers, zucchini, squash, and eggplant to the pan and stir to combine. Simmer for 10-15 minutes until the ratatouille is nice and thickened. Add salt and pepper to taste. Serve with some good crusty bread. Serves 4 as a main dish or 6 as an appetizer or side.
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
920mg
(38%)
Potassium
1212mg
(35%)
Fiber
9g
(36%)
Sugar
15g
(30%)
Vitamin A
3207IU
(64%)
Vitamin C
93mg
(103%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 920mg | 38% |
| Potassium | 1212mg | 26% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 3207IU | 64% |
| Vitamin C | 93mg | 103% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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