Ratatouille with Eggplant, Tomatoes and Herbs Recipe

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  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
137 Calories
5g Fat
21g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 137
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 21%
Protein 4g
Calcium 86mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ratatouille is a French dish typically made with garlic, onions, bell peppers, tomatoes, zucchini, and eggplant. The dish can be baked or simmered on the stovetop, and the seasonings usually include a variety of herbs.

This version is made with the standard fresh vegetables, and it is seasoned with a combination of Italian herbs. The dish is cooked on the stovetop for about 30 to 35 minutes. 

Use fresh tomatoes or good quality canned tomatoes in the dish.


  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed and minced
  • 1 large onion, quartered and thinly sliced
  • 1 small eggplant, cubed
  • 2 green bell peppers, coarsely chopped
  • 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
  • 3 to 4 small zucchini, cut into 1/4-inch slices
  • 1 medium bay leaf
  • 1 teaspoon dried leaf basil
  • 1/2 teaspoon dried leaf oregano
  • 1/4 teaspoon dried leaf thyme
  • 2 tablespoons chopped fresh parsley

Steps to Make It

  1. In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat.

  2. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes.

  3. Add eggplant; stir until coated with oil. Add peppers; stir to combine.

  4. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

  5. Add tomatoes, zucchini, bay leaf, and herbs; mix well.

  6. Cover and cook over low heat about 15 minutes, or until the eggplant is tender but not too soft.

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