French Ratatouille

French Ratatouille

0 Reviews
From:, May 2018

Ratatouille, a classic French dish with tomatoes, eggplant, zucchini, bell pepper and onion, is frequently cooked low and slow until it turns silky and luscious. We kept the classic flavor but gave it a makeover by thinly slicing the vegetables and layering them in a cast-iron pan. We brighten up the flavor at the end with a splash of red-wine vinegar.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 tablespoons extra-virgin olive oil, divided
  • 1 small onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • ½ teaspoon salt, divided
  • 1 large eggplant (about 1 pound), thinly sliced
  • 2 small zucchini and/or summer squash (about 12 ounces), thinly sliced
  • 3 medium tomatoes, thinly sliced
  • ¼ teaspoon ground pepper
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon chopped fresh marjoram


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion, bell pepper and ¼ teaspoon salt. Cook, stirring frequently, until the pepper is soft and the onion is beginning to brown, about 10 minutes. Remove the pan from the heat. Carefully layer eggplant, zucchini (and/or summer squash) and tomatoes in an alternating shingle pattern over the pepper and onion. (They will overlap quite a bit.) If you have extra vegetable slices, save them for another use. Drizzle with 2 tablespoons oil and sprinkle with pepper and the remaining ¼ teaspoon salt.
  2. Place the pan in the oven and bake until the vegetables are tender, about 1 hour. Drizzle vinegar and the remaining 1 tablespoon oil over the top and sprinkle with marjoram. Let cool for about 5 minutes before serving. Leftovers can be refrigerated for up to 4 days.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 200 calories; 15 g fat(2 g sat); 6 g fiber; 16 g carbohydrates; 3 g protein; 71 mcg folate; 0 cholesterol; 9 g sugars; 0 g added sugars; 1,881 IU vitamin A; 65 mg vitamin C; 45 mg calcium; 1 mg iron; 305 mg sodium; 731 mg potassium
  • Nutrition Bonus: Vitamin C (108% daily value), Vitamin A (38% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 fat, 3 vegetable

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