Crock Pot or Oven Ratatouille
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-forward ratatouille made with eggplant, zucchini, bell peppers, and tomatoes, seasoned with herbs and olive oil. This bright, fresh dish is satisfying on its own or as an accompaniment to grains or proteins. It's excellent for weeknight dinners and reheats well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 small eggplant
- Kosher salt and ground black pepper
- 1 medium sweet onion, (thinly sliced)
- 2 sweet bell peppers (any color), (seeded and sliced into strips)
- 3 small zucchini, (halved lengthwise and cut crosswise into slices)
- 4 medium tomatoes, (quartered and seeds removed)
- ¼ cup chopped fresh parsley ((or 1 tablespoon dried parsley flakes))
- ¼ cup coarsely chopped fresh basil ((or 1 tablespoon dried basil))
- 1 tablespoon fresh oregano leaves ((or 1 teaspoon dried oregano))
- 6 ounce can tomato paste
- 1 tablespoon extra-virgin olive oil, (plus additional for serving)
- 4 teaspoons minced garlic ((about 4 large cloves))
- Optional garnish: drained capers; grated Parmesan cheese; additional fresh herbs; crushed red pepper flakes; additional olive oil
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 169mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 524mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.