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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 141.0
  • Total Fat: 7.7 g
  • Cholesterol: 4.9 mg
  • Sodium: 717.0 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 5.5 g

View full nutritional breakdown of Summer Ratatouille calories by ingredient
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Summer Ratatouille

Submitted by: COPEKAT

Introduction

This dish just cries "Summer" and it's one of my favorite dishes to make in late July, early August when the Farmer's Market is flush with these favorite vegetables.

If you prefer, you can peel the eggplant, but we love the added texture and flavor. I often make ahead on Sunday for dinner later in the week as the flavors marry and deepen if allowed to sit a day or two. Serve over whole grain pasta for a healthy vegetarian dinner that your kids will love.
This dish just cries "Summer" and it's one of my favorite dishes to make in late July, early August when the Farmer's Market is flush with these favorite vegetables.

If you prefer, you can peel the eggplant, but we love the added texture and flavor. I often make ahead on Sunday for dinner later in the week as the flavors marry and deepen if allowed to sit a day or two. Serve over whole grain pasta for a healthy vegetarian dinner that your kids will love.

Number of Servings: 4

Ingredients

    2 TB olive oil
    1 onion, chopped
    2 cloves garlic, minced
    1 ˝ cups cubed, eggplant
    (cut into ˝ inch cubes)
    1 medium zucchini, chopped
    1 cup sliced mushrooms
    1/2 cup chopped red bell pepper
    4 ripe tomatoes, cored, peeled ,seeded and chopped
    2 teaspoons Italian seasoning
    (or 1/8 teaspoon each of dried rosemary, thyme, parsley, marjoram, fennel, basil)
    1 teaspoon sugar
    1/4 tsp salt
    Freshly ground black pepper
    2 tablespoons minced fresh basil
    1/4 cup shredded parmesan cheese (plus extra for garnishing)

Directions

Heat olive oil in 4-quart saucepan or dutch oven over medium-high heat. Add onion and sauté until translucent. Add mushrooms and sauté for two minutes. Add eggplant, zucchini, red pepper and garlic.

Cook, stirring frequently, for 5 minutes. Stir in tomatoes, Italian seasoning, sugar, salt and pepper. Reduce heat, cover and simmer 20 minutes.

Uncover, increase heat to med-high and allow to boil for 3-4 minutes. Add basil and parmesan cheese and cook for one minute longer, taste and adjust seasonings if necessary.

Spoon ratatouille over cooked pasta or rice and sprinkle with remaining parmesan cheese.

Generous 1.5 cup serving


Number of Servings: 4

Recipe submitted by SparkPeople user KCOPELAND0417.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This is delicious. I made a triple batch and froze in Zip-Loc bags for later. Shared with my neighbors and they were delighted! - 8/7/09

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  • I made this without the mushroom, sugar and cheese, and added chickpeas for protein, baked it instead of pan cooking. Delicious! - 10/23/12

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  • Mushroom in Ratatouille?!!! SACRILEGE!!! - 8/7/11

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  • its gone - 8/4/11

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  • Very good. - 5/30/11

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  • Very good! I made this with only 1 tbsp of olive oil, no sugar, and no parmesan. I also added some dry red wine to the onions while they were cooking. - 9/7/10

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  • Made twice already and really enjoyed it. Another variation would make it like southern italian dishes..instead of sugar, add 2 tablespoons raisins and 2 tablespoons toasted pine nuts!! Really surprising!! - 8/28/10

    Reply from COPEKAT (6/21/11)
    I just tried your suggestions last night and love it! It kind of reminded me of a south american piccadillo without the meat. Fabulous idea. Thanks!


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  • Wonderful summer recipe! Love eggplant. - 8/17/10

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  • Delicious and plentiful! Thank you. - 7/31/10

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  • I love ratatouille and this is a fantastic recipe - 6/8/10

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  • It was ok. It was not a big hit at our house, I have to confess. It also didn't make that much. I would say this serves 2, not 4. - 6/4/10

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  • added a bay leaf while cooking. i like it spicy so i put some red pepper flakes on it. Try adding chopped raspberries or some other berry it really makes this already delicious dish sing! - 10/9/09

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  • Love this!! We used one fresh tomato and one can Muir Glen diced Italian flavor tomatoes. Served over brown rice. I will double this next time for freezing. Thanks for sharing this yummy dinner idea! - 8/28/09

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