Ratatouille
Simmer eggplant, zucchini, red peppers, and tomatoes with onion, garlic, and seasonings for a delicious flavor in this classic dish.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
73
Calories
3g
Protein
13g
Carbs
2g
Fat
5g
Fiber
8g
Sugar
16mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1 tablespoon
yellow onion
1 large · peeled and chopped into 1/4 inch pieces
garlic
4 cloves · peeled and minced
eggplant
1 medium · peeled and diced into 1/4-1/2 inch pieces
zucchini
2 · diced into 1/4-1/2 inch pieces or use 2 cups of frozen zucchini
red bell pepper
1 · cored, seeded, and diced into 1/4 inch pieces
dried basil
1 teaspoon
dried oregano
1/2 teaspoon
canned low-sodium tomatoes
3 1/2 cups · including the juice or fresh tomato
lemon
1 · quartered
chopped fresh basil leaves
1/4 cup
Instructions
- 1
Put the pot on the stove over medium-low heat and when it is hot, add the oil. Add the onion and garlic and cook until golden, about 10 minutes.
- 2
Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.
- 3
Add the tomatoes and cook, uncovered, for 20 minutes. Serve right away, garnished with lemon quarters and basil, or cover and refrigerate up to 3 days.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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