Ratatouille, a colourful healthy recipe. This is a French-origin vegetarian dish. it can serve as a main course or side.


  • ¼ Can Red Tomatoes

  • ¼ Sweet Green Peppers

  • ¼ Eggplant

  • ¼ Zucchini Summer Squash

  • ¼ Onions

  • Garlic

  • Parsley

  • Olive Oil

  • Salt


1. Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.

2. Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.

3. Add tomatoes, eggplant, zucchini to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with salt and pepper. Serve.

Serves 1

Nutritional Info

Calories 154kcal, Fat 12.05g, Carbs 11.9g, Protein 2.8g.

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