5.0 from 21 votes
Ratatouille Recipe
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 262 kcal
Course:
Side Dish , Main Course , Appetizer
Cuisine:
French
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.
Cup of Yum
Nutrition Information
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
% 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.