Ratatouille
6 servings
40 min active time
1 h total time
4.0 (2 votes)
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Ingredients
Section 1
3 Tbsp
1 12 lbs
12 tsp
Section 2
2 Tbsp
1 lb
2
4
Assembly
2 lbs
1 Tbsp
1 Tbsp
1 tsp
to taste
14 tsp
1 lb
4 Tbsp
Nutrition
Amount per serving
Daily %
Calories
217
11%
Total Fat
12 g
15%
Cholesterol
0 mg
0%
Sodium
219 mg
10%
Total Carbohydrates
26 g
9%
Fiber
8.2 g
29%
Total Sugar
15 g
Proteins
4.9 g
10%
Calcium
68 mg
5%
Iron
1.5 mg
8%
Potassium
1043 mg
22%
Vitamin D
0 mcg
0%
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
Display images:
  • 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.
      Photo of step {{idxStep+1}} (instructions)
    • 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.
      Photo of step {{idxStep+1}} (instructions)
    • 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.
      Photo of step {{idxStep+1}} (instructions)
    • 3Dice the zucchini (½ inch). Add the zucchini to the pot. 2 minutes later, add the eggplant to the mix.
      Photo of step {{idxStep+1}} (instructions)
    • 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.
About the recipe
profile picture Published by Julien Amelot
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