Summer Ratatouille
(13)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
2 TB olive oil1 onion, chopped2 cloves garlic, minced1 ½ cups cubed, eggplant (cut into ½ inch cubes)1 medium zucchini, chopped1 cup sliced mushrooms1/2 cup chopped red bell pepper4 ripe tomatoes, cored, peeled ,seeded and chopped2 teaspoons Italian seasoning (or 1/8 teaspoon each of dried rosemary, thyme, parsley, marjoram, fennel, basil)1 teaspoon sugar1/4 tsp saltFreshly ground black pepper2 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.
Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • FOODIEMOMA
     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
  • HONEY-BUNNY12
     Delicious. I sautéed onions , , then sauted eggplant three minutes, drained in colander, added zucchini and squash for three min. Drain with eggplant, sautéed red, orange,and yellow peppers in canolaoil add seasonings tomatoes stir cover 30min, then uncover 20 min.thicken with cornstarch. M.C.12590 - 3/1/15
  • MELROSE13
     I made this without the mushroom, sugar and cheese, and added chickpeas for protein, baked it instead of pan cooking. Delicious! - 10/23/12
  • TRICOTINE
     Mushroom in Ratatouille?!!! SACRILEGE!!! - 8/7/11
  • ACINNOREV
     its gone - 8/4/11
  • JENNIMC613
     Very good. - 5/30/11
  • KUCERAK
     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
  • MCTURANDOT
     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!

  • SCULPTAHORSE
     Wonderful summer recipe! Love eggplant. - 8/17/10
  • SBELLE56
     Delicious and plentiful! Thank you. - 7/31/10
  • MINIX13
     I love ratatouille and this is a fantastic recipe - 6/8/10
  • AEL_RHIANA
     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
  • SAMANTHAPAYNTR
     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
  • KERIG1973
     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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