Ratatouille Niçoise

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.0
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 203.3 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.1 g

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


    2 medium sized zucchinis (11 oz)
    2 small eggplants (11 oz)
    2 shallots
    3 garlic cloves
    1 lb + 2 to 4 oz tomatoes
    1/2 yellow pepper
    1/2 red pepper
    1 Tbsp tarragon, chopped
    1 Tbsp parsley, chopped
    1 bay leaf
    1 tsp fine sugar
    Olive oil
    Salt and pepper


Chop all vegetables in small cubes.

Chop the garlic and shallots thinly.

Heat 2 tsp olive oil in a thick-bottomed pot (Le Creuset style).

Add the zucchinis and eggplants and cook for 5 mns until softer. Set aside.

Heat 2 more tsp olive oil and then add the garlic, peppers and shallots. Cook for 3 to 4 mns, until softer.

Add the tomatoes and mix well. Cook for 5 mns before adding the zucchinis and eggplants again.
Season with salt and pepper.

Add the chopped herbs, the bay leaf and the tsp of sugar, and cook uncovered on low heat for 1 hour.

Note: I usually sprinkle coarse salt on the eggplants placed in a sieve, and let them on the side like this for 30 mns minimum. It helps with their cooking. In French, this technique is called dégorger les légumes. (légume = vegetable)

Number of Servings: 4

Recipe submitted by SparkPeople user LACYLU42.

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