Ratatouille With Eggplant, Tomatoes, and Herbs

Ratatouille
Smneedham / Getty Images
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
137 Calories
5g Fat
21g Carbs
4g Protein
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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. It 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, seasoned with a combination of Italian herbs, and cooked on the stovetop for about 30 to 35 minutes. This one-pot dish can be the main course or a side offering.

Use your bounty of fresh garden vegetables in this dish but, in a pinch, good-quality canned tomatoes can stand in for the fresh tomatoes. It isn't necessary to blanch and peel the fresh tomatoes unless you care to go through the trouble.

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic (crushed and minced)
  • 1 large yellow onion (trimmed, quartered, and thinly sliced)
  • 1 small eggplant (washed, trimmed, and cubed)
  • 2 green bell peppers (washed, trimmed, and coarsely chopped)
  • 4 large tomatoes (washed and coarsely chopped, or 2 (14.5-ounce) cans diced tomatoes)
  • 3 to 4 small zucchini (washed, trimmed, and 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. Gather the ingredients.

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

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

  4. Add eggplant and stir until coated with oil. Add peppers and stir to combine.

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

  6. Add tomatoes, zucchini, bay leaf, and herbs, and mix well.

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

  8. Serve hot as a side dish or vegetarian/vegan main course and enjoy!

What to Do With a Bounty of Eggplant

When summer vegetables start to come in, it seems they come in all at once and you find yourself with too much to handle. One of these eggplant recipes can be made ahead and frozen for those times when fresh, homegrown veggies are just a distant memory. Spicy sausage is combined with eggplant in this pasta sauce recipe that can be served over the pasta of your choice and frozen for a future meal.

Another recipe that just screams summer is roasted eggplant and tomatoes with Parmesan cheese. It's a great accompaniment to grilled steak or chicken.

Most people like fried foods and these fried eggplant strips don't disappoint. Sprinkle them with grated Parmesan cheese as soon as they're done and serve them with marinara sauce or a tomato salsa dipping sauce.