Name: French Ratatouille
Prep time: 50 min
Total time: 110 min
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 small onion, thinly sliced; 1 red bell pepper, thinly sliced; 0.5 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; 0.25 teaspoon ground pepper; 1 tablespoon red-wine vinegar; 1 tablespoon chopped fresh marjoram

French Ratatouille

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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.

Hilary Meyer

Updated on June 8, 2018

Prep Time:

50 mins

Additional Time:

1 hr

Total Time:

1 hr 50 mins

Servings:

Yield:

4 cups

Nutrition Profile:

Low-Calorie High Fiber Dairy-Free Egg Free Gluten-Free Vegetarian Vegan Nut-Free Soy-Free Healthy Immunity

Jump to Nutrition Facts

Ingredients

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

Directions

Preheat oven to 425 degrees F. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion, bell pepper and 1/4 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 1/4 teaspoon salt.
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 Facts (per serving)

200	Calories
15g	Fat
16g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup
Calories 200
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 6g	21%
Total Sugars 9g
Protein 3g	6%
Total Fat 15g	19%
Saturated Fat 2g	11%
Vitamin A 1881IU	38%
Vitamin C 65mg	72%
Folate 71mcg	18%
Sodium 305mg	13%
Calcium 45mg	3%
Iron 1mg	7%
Magnesium 44mg	10%
Potassium 731mg	16%

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.