Photo: Stephanie Studer
Ratatouille Recipe
10 ingredients
40 min
6 to 8 servings
openrecipes
This recipe for ratatouille has quick-cooked eggplant, summer squash, tomatoes, bell pepper, and onion that are tender but not mushy.
Estimated Nutrition (whole recipe, rough)
278
Calories
5g
Protein
14g
Fat
36g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons olive oil
- 1 pound eggplant , trimmed and cut into large dice
- Kosher salt
- Freshly ground black pepper
- 1 pound summer squash (zucchini, yellow, or a mixture of both), trimmed and cut into large dice
- 1 medium red bell pepper , cored, seeded, and cut into large dice
- 1 medium yellow onion , large dice
- 4 medium garlic cloves , finely chopped
- 3 medium tomatoes (about 12 ounces), cored and cut into large dice
- 2 tablespoons thinly sliced fresh basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes