Name: Ratatouille
Cook time: 55 min
Total time: 85 min
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 2 onions, coarsely chopped; 2 red and/or yellow bell peppers, seeded and diced; 4 cloves garlic, minced; 1.5 teaspoons fennel seeds, crushed; 1 medium eggplant, diced; 2 large zucchini, diced; 6 medium ripe tomatoes, coarsely chopped; 0.25 cup finely chopped fresh basil; 2 tablespoons finely chopped fresh thyme; Salt & freshly ground pepper, to taste; 2 tablespoons finely chopped fresh parsley

Ratatouille

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Bursting with fresh vegetables, this classic Provençal stew is wonderful with eggs, pasta or grilled fish.

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

55 mins

Additional Time:

30 mins

Total Time:

1 hr 25 mins

Servings:

Yield:

10 servings, generous 3/4 cup each

Nutrition Profile:

Heart Healthy Low-Calorie Low Carbohydrate Dairy-Free Diabetes Appropriate Gluten-Free Low Sodium Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil, divided
2 onions, coarsely chopped
2 red and/or yellow bell peppers, seeded and diced
4 cloves garlic, minced
1 ½ teaspoons fennel seeds, crushed
1 medium eggplant, diced
2 large zucchini, diced
6 medium ripe tomatoes, coarsely chopped
¼ cup finely chopped fresh basil
2 tablespoons finely chopped fresh thyme
Salt & freshly ground pepper, to taste
2 tablespoons finely chopped fresh parsley

Directions

Preheat oven to 350 degrees F.
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and fennel seeds; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.
Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.
Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.
Bake the ratatouille, stirring occasionally, until the vegetables are tender, 35 to 45 minutes. Season with salt and pepper. Serve hot or at room temperature. Garnish with parsley before serving.

Nutrition Facts (per serving)

80	Calories
3g	Fat
12g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 80
% Daily Value *
Total Carbohydrate 12g	4%
Dietary Fiber 4g	13%
Total Sugars 6g
Protein 3g	5%
Total Fat 3g	4%
Saturated Fat 1g	3%
Vitamin A 2135IU	43%
Vitamin C 64mg	71%
Folate 47mcg	12%
Sodium 27mg	1%
Calcium 40mg	3%
Iron 1mg	5%
Magnesium 34mg	8%
Potassium 541mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.