Lazy Ratatouille

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 191.4
  • Total Fat: 14.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 78.2 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 3.0 g

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


Courtesy of Foot Network Canada Laura Calder Courtesy of Foot Network Canada Laura Calder
Number of Servings: 8


    2 big Eggplants
    2 Red Peppers
    2 Yellow Peppers
    1/2 Cup Olive oil for cooking
    4 small Zucchini, cut intothick rounds
    2 Onions , sliced
    2 Garlic cloves, minced
    2 Pepperoncini, Crushed
    1 Bay Leaf
    1 Rosemary Spring
    1 pinch of Salt & Pepper to taste
    8 Medium Tomatoes, seeded and rouphly chopped
    handful or two of chopped fresh basil


1. Het the oven to broil.
2. Thickly slice the Eggplant and lay the rounds on cake racks which you've laid in the sink, Salt very generously, and leave 30 minutes forthe excess water to drain off. When ready rince them well under the tap and pat them dry with a towel
3. While the Eggplant drains, put the Red and Yellow peppers in the oven and broil to blacken the skin on all sides, 20 minutes total. Remove to a bowl, cover with plastic wrap and let sit for 5 minutes. Then skin will now peel off easily. Peel and seed, then slice the flesh to julienne and put it in a large bowl. Turn the oven down to 450 F/ 230C.
4. Put some oil on a baking sheet and toss the zucchini slices in it. "Grill" in the oven turning once, about 10 minutes. Remove and add to the peppers. Finally, cut the rinsed and dried eggplant into large chunks, toss in oil, spread on the baking sheet and grill also for about 15 minutes. As things are done, add them to the bowl.
5. While the vegetable are in the oven, heat a spoonful of Olive oil in a Saute pan and fry the onion until soft. Add the garlic, pepperoncino, bay leaf and rosemary one minute. Add the tomatoes. Cook until the tomatoes are very soft and the whole mixture thickly soupy, abouty 15 minutes. Pour the tomato ove the vegetables, toss everything. Check the seasoning. Serve at room temperature with basit scattered over.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user JUNETHIBEAULT.

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