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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 101.7
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 331.1 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 1.9 g

View full nutritional breakdown of Ratatouille calories by ingredient
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Feel free to change ingredients and amounts and make this your own! Feel free to change ingredients and amounts and make this your own!
Number of Servings: 6


    3 tbsp Extra Virgin Olive Oil
    1 cup thinly sliced Onions, raw
    3 clove Garlic, sliced thinly
    1 bay leaf
    3 cups cubed (1/2 inch cubes) Eggplant, fresh
    3 cup Squash - Yellow and/or Zucchini
    3/4 cup Bell peppers (Orange)
    1 cup chopped Tomatoes
    1 tsp Kosher Salt
    2 tbsp dried Basil, or 1/2 cup shredded fresh basil leaves
    1/4 tsp Pepper, black, freshly ground


This is good hot or cold, with eggs or chicken, over toast, or tossed with pasta.


In a large skillet or Dutch oven, heat oil over medium-low heat. Add onions, garlic, and the bay leaf, stirring occasionally until the onions have softened.

Add the eggplant and cook, stirring occasionally, for 10 minutes or until the eggplant has softened. Stir in the squash, bell pepper, tomatoes, and salt. Continue to cook over medium heat, stirring occasionally, for 7-8 minutes or until the vegetables are tender. Stir in the basil and the pepper to taste.

Serving Size: 1 cup

Number of Servings: 6

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • Interesting. Thanks for sharing. - 7/12/19

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