Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 101.7
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 265.2 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 1.6 g

View full nutritional breakdown of Ratatouille calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    2 onions, sliced into wedges
    3 cloves garlic, minced
    1 medium eggplant, cubed
    2 zucchini, cubed
    1 green bell pepper, seeded and cubed
    1 chopped red bell pepper
    1 28 oz can diced tomatoes
    3 tbsp extra virgin olive oil
    1 bay leaf
    1 tablespoons parsley
    1 tsp thyme
    1 tsp marjoram
    2 tsp basil
    salt and pepper to taste



Heat 1 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.

In a large skillet, heat 1 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.

Saute all the remaining vegetables one batch at a time, adding 1 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.

Season with salt and pepper. Add the tomatoes, bay leaf and spices and cover the pot. Cook over medium heat for 25 to 30 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.

Serving Size: 8-1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MILLIEBEAN.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.