Ratatouille

Ratatouille
Maura McEvoy
This hearty vegetable stew is loaded with late-summer produce—eggplant, zucchini, bell peppers, and tomatoes.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

3
tablespoons
olive oil
1
onion, thinly sliced
4
garlic cloves, peeled and sliced
1
small bay leaf
1
small eggplant, cut into 1/2-inch pieces (about 3 cups)
1
small zucchini, halved lengthwise and cut into thin slices
1
red bell pepper, cut into slivers
4
plum tomatoes, coarsely chopped (about 1 1/4 cups)
1
teaspoon
kosher salt
1/2
cup
shredded fresh basil leaves
freshly ground black pepper

Directions

  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.

 

Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 151
  • Calcium 41 mg
  • Carbohydrate 14 g
  • Cholesterol 0 mg
  • Fat 11 g
  • Fiber 5 g
  • Iron 1 mg
  • Protein 3 mg
  • Sat Fat 1 g
  • Sodium 586 mg
What does this mean? See Nutrition 101.