Full of vegetables and Italian flavors, this dish is excellent spooned over rice or polenta or served as a complement to grilled chicken.

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 27%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Protein: 2.3g
  • Carbohydrate: 12g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 278mg
  • Calcium: 36mg


  • 1 tablespoon olive oil
  • 3/4 cup diced onion (1 medium)
  • 1 1/3 cups diced red bell pepper (1 large)
  • 3 cups diced zucchini (2 medium)
  • 3 3/4 cups diced eggplant (1 medium)
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1/4 cup finely chopped fresh basil


  1. 1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes or until tender. Add red bell pepper; sauté 2 minutes. Add zucchini; sauté 2 minutes. Add eggplant and next 3 ingredients. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Uncover; simmer 10 minutes. Remove from heat, and stir in basil.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ratatouille Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy