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4.8 from 90 votes

Ratatouille Sauté

Classic ratatouille with eggplant, tomatoes, squash, and garlic, deconstructed and sauteed in a frying pan.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 to 6 servings
Calories: 183 kcal
Cuisine: French

Ingredients

  • 3 Tbsp olive oil or avocado oil
  • 1 yellow onion chopped
  • 3 zucchini squash halved lengthwise and chopped
  • 1 yellow squash halved lengthwise and chopped
  • 1 eggplant peeled and chopped into 1/2" squares
  • 5 cloves garlic minced
  • 2 (14-oz) cans diced tomatoes including juices
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp salt or to taste

Instructions

    Cup of Yum
  1. Heat the olive oil in a large skillet (12 inches with a deep lip), wok, or Dutch oven over medium heat, and add the onion. Sauté onion until it begins turning brown, about 10 minutes
  2. Add garlic, sauté 2 minutes
  3. Add zucchini, eggplant, diced tomatoes, herbs and salt. Cover and stir every couple of minutes. You want the vegetables to reach a boil which will take about 12 minutes to reach if you’re cooking over medium to medium-high.
  4. Continue cooking and stirring until the vegetables reach desired level of done-ness, for me this was another 7 minutes or so.
  5. Don’t allow your veggies to get soggy. Soggy veggies are gross veggies.

Nutrition Information

Serving 1of 4 Calories 183kcal (9%) Carbohydrates 25g (8%) Protein 6g (12%) Fat 11g (17%) Fiber 5g (20%) Sugar 10g (20%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 183

% Daily Value*

Serving 1of 4
Calories 183kcal 9%
Carbohydrates 25g 8%
Protein 6g 12%
Fat 11g 17%
Fiber 5g 20%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.