How to make it

  • Sprinkle eggplant lightly with salt and let drain in colander for 30
  • minutes. Pat dry.
  • In non-stick skillet heat 1 tablespoon oil over medium-high heat. Add
  • eggplant. Stir and cook until soft and browned, about 6 to 7 minutes.
  • Transfer eggplant to bowl.
  • Add remaining oil to pan and heat until hot. Add red peppers, zucchini,
  • onion and garlic. Cook vegetables, stirring, until tender, about 3 to 5
  • minutes.
  • Mix in tomatoes, basil and eggplant. Stirring occasionally, cook on low
  • heat 15 to 20 minutes or until all vegetables are very tender. Add salt
  • and pepper to taste.
  • Ratatouille, a specialty of the Provence region of France, is a popular
  • and versatile dish that uses large amounts of produce. The tomatoes and
  • eggplant create a juicy, stew-like sauce that accentuates the flavors of
  • basil and garlic. Serve it hot as a side dish or over a grain for an
  • entree. This version also tastes great when served cold.
  • Calories: 123
  • Protein: 4 g
  • Sodium: 200 mg
  • Fat: 5 g
  • Carbohydrates: 19 g
  • Exchanges: 3-1/2 Vegetable; 1 Fat

Reviews & Comments 2

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    " It was excellent "
    chihuahua ate it and said...
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    This stuff is sooo goood. Thank you. Great recipe.
    Was this review helpful? Yes Flag

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