Photo: Markus Spiske
Back-Burner Ratatouille
11 ingredients
20 min + 1 hr
8 servings
openrecipes
"So good and so easy, this comforting Provencal dish is great warm as a side dish, or cold with cottage cheese for lunch. The leftovers just keep getting better. See footnote for oven and slow-cooker directions."
Estimated Nutrition (whole recipe, rough)
246
Calories
4g
Protein
14g
Fat
30g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| 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 |
| 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
- 1 (28 ounce) can diced tomatoes, undrained
- 2 zucchini, scrubbed and cut into 1/2-inch cubes
- 2 yellow squash, scrubbed and cut into 1/2-inch cubes
- 1 eggplant, scrubbed and cut into 1/2-inch cubes
- 1 onion, finely diced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon Italian seasoning, or to taste
- 1 pinch garlic powder, or to taste
- 1 pinch ground black pepper, or to taste
- 1 teaspoon tomato paste (optional)
- 2 tablespoons extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes