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.

Oxmoor House JANUARY 2005

  • Yield: 5 servings (serving size: 1 cup)


  • 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

Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 0.0%
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.7g
  • Carbohydrate: 15.4g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 208mg
  • Calcium: 60mg

Go to full version of

Ratatouille recipe