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Ratatouille

Yields6 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 1 eggplant, cut into cubes
 2 zucchinis, sliced
 1 yellow squash, sliced
 1 red bell pepper, diced
 1 yellow bell pepper, diced
 1 yellow bell pepper, diced
 3 cloves garlic, minced
 4 tomatoes, peeled and diced, or 1 can (14 oz) diced tomatoes
 1/4 cup olive oil
 2 tablespoons fresh basil, chopped
 1 tablespoon fresh thyme leaves
 Salt and pepper to taste
1

Prepare the Vegetables:

Salt the eggplant cubes and let them sit for about 20 minutes to draw out bitterness. Rinse and pat dry.

2

Sauté the Vegetables:

Heat half of the olive oil in a large skillet or pot over medium heat. Add the eggplant and cook until slightly softened, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil. Sauté the onion, garlic, bell peppers, zucchini, and yellow squash until they start to soften, about 10 minutes.

3

Combine and Simmer:

Add the tomatoes, basil, thyme, salt, and pepper to the skillet. Return the eggplant to the skillet. Stir gently to combine.
Cover and simmer over low heat for about 20-30 minutes, or until all vegetables are tender.

4

Adjust Seasoning and Serve:

Taste and adjust the seasoning with additional salt, pepper, or herbs if needed. Serve warm or at room temperature.

Nutrition Facts

0 servings

Serving size

150g

Amount per serving
Calories150
% Daily Value *
Total Fat 10g13%
Sodium 15mg1%
Total Carbohydrate 15g6%

Dietary Fiber 5g18%
Total Sugars 9g
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.