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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 150.0
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 330.1 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 7.9 g
  • Protein: 5.0 g

View full nutritional breakdown of Ratatouille calories by ingredient
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Number of Servings: 4


    1 tbsn olive oil
    5 cloves garlic, minced
    1 medium shallot, sliced
    1 large onion
    2 tbspns tomato paste
    2 cups vegetable broth (bouillon works great)
    1 large eggplant, cubed and unpeeled
    1 red pepper, jullienned
    4 med zucchinis, sliced diagonally
    1 15 oz can of whole tomatoes
    4 bay leaves
    1 tbsp Herbes de Provence
    1 tspn tarragon
    salt and pepper to taste


Chop all the veggies first. Mince the garlic, slice the shallots, dice the onion. Julllienne the red pepper, cube the eggplant, and diagonally slice the zucchini (it'll look fancier that way).

Over low heat, heat the olive oil. Add the garlic until it becomes fragrant (about 1 min). Add the shallot and the onion, saute for 2 mins until they soften. Add the tomato paste and stir vigorously until the tomato paste starts to darken as it cooks (about 1 or 2 minutes). Add in the cubed eggplant. Stir until ti starts to soften (about 3 minutes, depending on how small you cubed it). The water from the eggplant will help simmer the veggies you're about to add and will blend the flavors in just the right way. Pour in the bouillon, bring to a simmer. Add the peppers and zucchini. Add the bay leaves and herbs, add the canned tomatoes. Simmer for 30 minutes, stirring occasionally, until the zucchini is soft. Taste before you serve, add salt and pepper to taste.

This recipe is an original, adapted from my Gramm. She wasn't vegan, so she used chicken stock in place of the veggie bouillon. Do as you please. Both taste great.

Number of Servings: 4

Recipe submitted by SparkPeople user SPICARD23.

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