Oxmoor House
Ratatouille is a traditional dish from the Provençe region of France and is a mixture of eggplant, tomatoes, onions, bell peppers, and garlic that is simmered in olive oil. You can serve it as a side dish with meats and poultry, or as an appetizer with whole wheat crackers.
5 servings (serving size: 1 cup)


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2 teaspoons olive oil
1 small onion, vertically sliced
1 small eggplant, cut into 3/4-inch cubes
1 (14-ounce) can stewed tomatoes
1 small yellow squash, cut in half lengthwise and thinly sliced
1 zucchini, cut in half lengthwise and thinly sliced
1 small green bell pepper, thinly sliced
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon freshly ground black pepper


1. Heat oil in a large nonstick skillet over medium heat. Add onion, and sauté 5 minutes. Add eggplant; sauté 5 minutes.

2. Add stewed tomatoes and next 5 ingredients to skillet; stir well. Cover, reduce heat, and simmer 15 minutes. Add basil and black pepper; cook 2 minutes. Serve warm or at room temperature.

carbo rating: 12

Created date

April 2008

Nutritional Information

Calories 85
Caloriesfromfat 0.0 %
Fat 2.3 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.7 g
Carbohydrate 15.4 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 208 mg
Calcium 60 mg