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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 104.4
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 778.5 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 2.4 g

View full nutritional breakdown of Ratatouille calories by ingredient
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A classic autumn dish from southern France A classic autumn dish from southern France
Number of Servings: 6


    1 medium eggplant
    1 medium onion
    2 large tomatoes
    2 large red peppers
    2 medium zucchini
    1 bay leaf
    2 tsp salt
    2 tbsp olive oil


Chop onion coarsely.
Heat olive oil on medium heat in a large saucepan.
Saute onion until softened, about 5 min.
While onion is cooking, prepare the other vegetables.
Add garlic when onion is nearly finished softening.
Core and seed peppers and cut into medium size cubes.
Wash zucchini, remove stem end, and cut into chunks.
Core tomatoes and cut into large cubes.
Peel and cube eggplant.
As each vegetable is cut up, add it to the pot with a sprinkle of salt.
Add bay leaf and cover the pot.
Stir occasionally to ensure the vegetables are all moistened. Simmer for 20 minutes or until vegetables are soft.
Uncover and continue to simmer to allow liquid to evaporate. Mixture should be like a stew, not like a soup.

Number of Servings: 6

Recipe submitted by SparkPeople user TRUFFLEMAKER.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This is the recipe. Well written and easy to follow. We make this all the time. I add more eggplant and cilantro, but that's me. Better the next day or even after 48 hours. - 5/25/12

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  • 1 of 1 people found this review helpful
    This was very very tasty - and so low in calories. I made it just as the recipe and enjoyed it over pasta. It's gone straight into my Favourites because it will definitely be a regular from now on. - 8/9/10

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  • Very Good
    1 of 2 people found this review helpful
    I made this without the eggplant (grocery store had none). We had it on its own and everyone loved it. It was sooo easy to make. Next time I will serve with mashed potatoes - I had ratatouille like that and it was amazing. - 11/10/08

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  • Very Good
    1 of 1 people found this review helpful
    I made this with only 1 tomato, got a fresh picked eggplant and used the whole thing including peel--adds color, used only 1T of olive oil, 3 cloves of garlic, and extra squash and no salt--my restriction. Made this last night too--used remaining on top of my pizza today. Yum Yum - 7/16/08

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent. I made it without any oil and added 1/2 teaspoon of dried basil and of dried thyme. - 7/30/07

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