Ratatouille

This recipe will make heads turn as you walk it out from the kitchen to the dinner table thanks to the beautiful colors and fragrant aroma of the vegetables and herbs. Ratatouille is a very elegant dish that also tastes really good reheated the next day.

Updated at: Wed, 16 Aug 2023 16:18:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories296.8 kcal (15%)

Total Fat22.5 g (32%)

Carbs23.5 g (9%)

Sugars13.6 g (15%)

Protein4.3 g (9%)

Sodium600.7 mg (30%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 tablespoonsolive oil

divided

1eggplant

large, cut into 1/3" cubes

1 teaspoonsalt

divided

2zucchini

medium, cut into cubes

1yellow onion

medium, peeled and finely chopped

1red bell pepper

large, seeded and chopped

2 tablespoonsminced garlic

5roma tomatoes

chopped

1 tablespoontomato paste

1 tablespoondried thyme

3 tablespoonsdried basil

1 teaspoongranulated sugar

Instructions

Step 1

In a large skillet, heat 3 tablespoons olive oil over medium heat. Add eggplant and sprinkle with 1/4 teaspoon salt. Cook for 10-12 minutes, stirring frequently, until soft and starting to brown. Transfer to a plate.

Step 2

Add 1 more tablespoon olive oil to the skillet and add the zucchini. Cook for 3-4 minutes, stirring frequently, until soft. Season with 1/4 teaspoon salt and transfer to a plate.

Step 3

Add remaining 2 tablespoons olive oil to the skillet and add onions, bell peppers, and garlic. Cook for 5 minutes, stirring frequently. Add tomatoes and their juices, tomato paste, thyme, basil, sugar, and remaining 1/2 teaspoon salt. Cook for 10 minutes, stirring occasionally, until tomatoes are broken down into a sauce.

Step 4

Add eggplant back to the skillet; bring to a gentle boil, then reduce the heat to low and simmer uncovered for about 10 minutes until eggplant is soft. Add zucchini back and cook for 1-2 minutes. Serve warm or chilled.

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