Name: Ratatouille
Prep time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: french
Ingredients: 3 Tbsp extra virgin olive oil; 1.5 lbs eggplant; 0.5 tsp salt; 2 Tbsp extra virgin olive oil; 1 lb onion; 2 bell pepper; 4 garlic cloves; 2 lbs tomatoes; 1 Tbsp tomato paste; 1 Tbsp thyme; 1 tsp sugar; to taste black pepper; 0.25 tsp cayenne; 1 lb zucchini; 0.25 cup basil

Ratatouille

6 servings

40 min active time

1 h total time

4.0 (2 votes)

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Ingredients

Unit system

Section 1

	3 Tbsp
	1 ¹⁄₂ lbs
	¹⁄₂ tsp

Section 2

	2 Tbsp
	1 lb
	2
	4

Assembly

	2 lbs
	1 Tbsp
	1 Tbsp
	1 tsp
	to taste
	¹⁄₄ tsp
	1 lb
	4 Tbsp

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

217

11%

Total Fat

12 g

15%

Cholesterol

0 mg

Sodium

219 mg

10%

Total Carbohydrates

26 g

Fiber

8.2 g

29%

Total Sugar

15 g

Proteins

4.9 g

10%

Calcium

68 mg

Iron

1.5 mg

Potassium

1043 mg

22%

Vitamin D

0 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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Section 1
- 1Dice the eggplant in (½ inch).
- 2Heat the oil in a heavy pot over medium-heat. Add the eggplant. Cook and stir for about 13 minutes or until soft and light browning appears.
- 3Transfer the eggplant to a plate and set aside.
Section 2
- 1Dice the onion (½ inch) and bell pepper (½ inch).
- 2Heat the oil to the pot. Add the onion and bell pepper. Cook for 6 minutes on medium-heat.
- 3Mince the garlic. Add the garlic to the onion mix and continue cooking for 3 minutes.
Assembly
- 1Dice the tomatoes and add them to the pan (juice included), as well as the tomato paste, thyme, sugar, salt, pepper and cayenne.
- 2Cook for 8 minutes or until the tomatoes are broken down into a sauce.
- 3Dice the zucchini (½ inch). Add the zucchini to the pot. 2 minutes later, add the eggplant to the mix.
- 4Warm back up the mixture on medium-high to reach a gentle boil, then let simmer uncovered on low heat, for 10 minutes or until the eggplant is soft.
- 5Sprinkle with fresh basil and thyme. Serve warm, room temperature or cold with your choice of pairing.