Ratatouille
Simmer eggplant, zucchini, red peppers, and tomatoes with onion, garlic, and seasonings for a delicious flavor in this classic dish.
- Yield
- 8 Servings
- Serving size
- 1 cup
- Rating
- 3.38 of 5 (152 ratings)
Food groups
- Vegetables: 1 1/2 cups
Ingredients
- 1 tablespoon vegetable oil
- 1 large yellow onion (peeled and chopped into 1/4 inch pieces)
- 4 cloves garlic (peeled and minced)
- 1 medium eggplant (peeled and diced into 1/4-1/2 inch pieces)
- 2 zucchini (diced into 1/4-1/2 inch pieces or use 2 cups of frozen zucchini)
- 1 red bell pepper (cored, seeded, and diced into 1/4 inch pieces)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3 1/2 cups canned low-sodium tomatoes (including the juice or fresh tomato)
- 1 lemon (quartered)
- 1/4 cup chopped fresh basil leaves
Directions
- 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.
- Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 72.76 |
| Total Fat | 2.35 g |
| Saturated Fat | 0.36 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 12.73 g |
| Dietary Fiber | 5.04 g |
| Total Sugars | 7.78 g |
| Added Sugars included | 0 g |
| Protein | 2.51 g |
| Calcium | 65 mg |
| Potassium | 532 mg |
| Sodium | 15.91 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 34 mg |
| Phosphorus | 62 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 51 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 50 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 17 mcg |
| Folate | 37 mcg |
| Thiamin | 0.7 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 18 mg |
Recipes you may also like
- Garden Vegetable Soup
- Farmers Market Salsa
- Green Beans with Tomatoes and Basil
- Louisiana Green Beans
- Watermelon Gazpacho
- Smothered Greens
- Squash Salsa
- Cabbage Stir-Fry
Source
Recipe by: USDA Center for Nutrition Policy and Promotion
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/ratatouille-0. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.