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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 224.1
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 610.0 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 8.6 g
  • Protein: 9.5 g

View full nutritional breakdown of Ratatouille calories by ingredient
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Ratatouille

Submitted by: HAZELBRANCH
Ratatouille

Number of Servings: 6

Ingredients

    1 medium eggplant
    1-2 zucchini
    1 tsp salt
    2 tbsp olive oil
    3 cloves garlic, minced
    1 onion, chopped
    1 cup mushrooms, quartered
    1 small red pepper, chopped
    1 can of tomatoes with liquid or 2 cups fresh chopped tomatoes
    2 cups white beans
    2 tbsp fresh basil or 2 tsp dried
    1 bay leaf
    1/2 tsp sugar
    1/2 tsp ground black pepper

Directions

Cut eggplant and zucchini into 1 inch cubes. Place in sieve over a bowl and toss with salt. Let stand 15 minutes to draw out bitterness. Heat oil in large skillet and cook garlic, onion and mushrooms for about 6 minutes. Add drained zucchini and eggplant, red pepper, tomatoes, beans, basil, bay leave, sugar and pepper, and bring to a boil. Reduce heat and simmer over medium-low heat, stirring occasionally, for about 45 minutes or until fairly thickened and eggplant is tender. Discard bay leaf. Can be garnished with parsley. Serve over brown rice. Makes about 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user HAZELBRANCH.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    This was easy to make, incredibly tasty and easy to tailor to your family/personal tastes. HIGHLY recommended! (blue rats not necessary for preparation *winks*) - 10/8/08

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  • Incredible!
    2 of 2 people found this review helpful
    Delicous! The only change I made was I halved the oil. I got six one cup servings out of this dish and it was very tasty. Thank you for sharing! - 3/31/08

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  • Ratatouille with white beans and mushrooms?!!! Mama mia, my great-grand-mother would turn over in her grave!!! - 8/7/11

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  • I made this classic dish using fresh vegetables from our local farmers' market, 1 can S&W Italian recipe tomatoes, 1 can S&W white kidney beans 'cannelini', and a sprinkling of Italian blend seasoning instead of a bay leaf--topped with shredded reduced fat mozzarella cheese --- magnifico! A keeper! - 8/10/09

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  • I made this and it was great. Left out the sugar. Ate it plain without rice and grated a little bit of parmesan cheese on top. - 5/12/08

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  • delicious and easy. I made it for a church pot luck. Everyone loved it. - 1/23/08

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  • I didn't add the beans or serve over rice. I added some grated parmasian cheese and some left over potatoes. It was very good and easy to make. - 9/29/07

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  • I am going to try this tonight, sounds great! - 9/29/07

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  • Absolutely Fabulous!!! I made this a couple of weeks ago froze the leftovers and have been enjoying at least once a week for lunch. - 9/12/07

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  • This was incredible. Lots of good taste and textures going on in here. Instead of rice, I used shredded cauliflower. Made more than 6 servings. - 9/9/07

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  • Fantastic! Very tasty. I will definitely be making this recipe often. Tastes great over black japonica rice. - 7/29/07

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  • This recipe was fantastic... I would make this again for sure! - 7/8/07

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  • This recipe is both delicious and easy to make. It is even better the next day. Serve with brown rice. - 7/8/07

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  • Deeelicious! - 6/9/07

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