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Ratatouille--a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil--has many regional variations. This one is made with cinnamon, a signature spice in Moroccan cooking. Try it as an appetizer with bread or as a sandwich filling.




Ingredient Checklist


Instructions Checklist
  • Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and pat dry.

  • Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Add the eggplant, squash and bell pepper. Cook, stirring, until the vegetables are soft, 8 to 10 minutes. Transfer to a large bowl.

  • Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon, sugar, the remaining 1/2 teaspoon salt and pepper. Cook, stirring, until the tomatoes begin to break down, 3 to 5 minutes. Add to the bowl with the eggplant mixture and stir to combine. Cool to room temperature before serving, for the best flavor.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Tip: To peel tomatoes: Make a small X in the bottom of each tomato and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

about 1/2 cup
87 calories; protein 1.4g; carbohydrates 7.7g; dietary fiber 2.8g; sugars 4.7g; fat 6.2g; saturated fat 0.9g; vitamin a iu 913.8IU; vitamin c 31mg; folate 32.3mcg; calcium 19.3mg; iron 0.4mg; magnesium 19.7mg; potassium 338.9mg; sodium 224.1mg; thiamin 0.1mg; added sugar 1g.

1 1/2 vegetable, 1 fat