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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 104.4
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 778.5 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 2.4 g

View full nutritional breakdown of Ratatouille calories by ingredient
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Submitted by: TRUFFLEMAKER


A classic autumn dish from southern France A classic autumn dish from southern France
Number of Servings: 6


    1 medium eggplant
    1 medium onion
    2 large tomatoes
    2 large red peppers
    2 medium zucchini
    1 bay leaf
    2 tsp salt
    2 tbsp olive oil


Chop onion coarsely.
Heat olive oil on medium heat in a large saucepan.
Saute onion until softened, about 5 min.
While onion is cooking, prepare the other vegetables.
Add garlic when onion is nearly finished softening.
Core and seed peppers and cut into medium size cubes.
Wash zucchini, remove stem end, and cut into chunks.
Core tomatoes and cut into large cubes.
Peel and cube eggplant.
As each vegetable is cut up, add it to the pot with a sprinkle of salt.
Add bay leaf and cover the pot.
Stir occasionally to ensure the vegetables are all moistened. Simmer for 20 minutes or until vegetables are soft.
Uncover and continue to simmer to allow liquid to evaporate. Mixture should be like a stew, not like a soup.

Number of Servings: 6

Recipe submitted by SparkPeople user TRUFFLEMAKER.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This is the recipe. Well written and easy to follow. We make this all the time. I add more eggplant and cilantro, but that's me. Better the next day or even after 48 hours. - 5/25/12

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  • Very Good
    1 of 2 people found this review helpful
    I made this without the eggplant (grocery store had none). We had it on its own and everyone loved it. It was sooo easy to make. Next time I will serve with mashed potatoes - I had ratatouille like that and it was amazing. - 11/10/08

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  • Very Good
    1 of 1 people found this review helpful
    I made this with only 1 tomato, got a fresh picked eggplant and used the whole thing including peel--adds color, used only 1T of olive oil, 3 cloves of garlic, and extra squash and no salt--my restriction. Made this last night too--used remaining on top of my pizza today. Yum Yum - 7/16/08

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent. I made it without any oil and added 1/2 teaspoon of dried basil and of dried thyme. - 7/30/07

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  • I add fresh thyme and basil to this. Delicious! - 1/1/14

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  • I make this as a summer soup as well - just remove the bayleaf after cooking, liquidise and chill. It is very tasty and filling for very few calories. Enjoy! - 6/28/13

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  • This is not a good recipe at all. Garlic isn't mentioned in the ingredients list - i nearly burnt the onions trying to chop the garlic in time.
    And what liquid is supposed to be evaporating? I've just got a stir fry. Should there be stock or something in the ingredient list too? - 5/22/13

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  • Very tasty! - 5/23/12

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  • can't wait to make this tonight! I am cutting out the salt though, since I am on a low sodium diet. sounds yummy! - 8/28/11

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  • Super tasty, super simple, and super healthy. Nearly the perfect side dish - my 3 year old ate it all up too! - 7/10/11

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  • I made this and added dried basil, celery, and 1 carrot finely chopped for color. YUMMY - 1/6/11

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  • My vegetarian son was thrilled. - 1/2/11

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  • This was very very tasty - and so low in calories. I made it just as the recipe and enjoyed it over pasta. It's gone straight into my Favourites because it will definitely be a regular from now on. - 8/9/10

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  • Excellent recipe! Loved it and will definitely make again. So fresh! - 7/29/10

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  • A healthy, yummy way to get your veggies!! - 7/17/10

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  • Apart from adding a lot more herbs and black pepper and having to thicken a bit with tomato puree - this dish was perfect. Had it with a chicken breast and couscous. Delish! - 5/29/10

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  • Can you tell me how big a serving is? I'm estimating it is about 1 cup (???) I made something very similar and I was just trying to figure out how big my portion was. Thanks! - 1/26/10

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  • i swapped out red peppers for yellow to add more color and used 2 cloves of garlic. easy to make recipe and even better the next day. - 9/27/09

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  • I don't see the garlic listed in the ingredients. I also recommend sauteeing each vegetable separately, then joining together with the tomato at the end. Delicious in a whole wheat pita pocket! - 9/1/09

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  • This sounds so good. I have never had eggplant and am ready to try it in this recipe. Thanks - 6/1/09

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  • love this recipe - 5/10/09

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  • Excellent cooking directions! I didn't have bayleaf but it still tasted delicious & 2 servings is very filling! - 5/2/09

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  • Great & easy. I used 1 zucchini and 1 green pepper with 3 tomatoes :) - 9/14/08

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  • I make almost identical ratatouille, only I don't peel the eggplant and add more garlic. I also use a lot of basil (fresh when I have it, dry otherwise) and no bay leaf, but identical otherwise, and it's the best! Oh, and mushrooms! Lots of mushrooms. Adds hardly any calories and tons of flavor. - 8/6/08

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  • Recipe very good, but why is it so high in sodium? - 7/10/08

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