Italian Ratatouille Recipe (Ciambotta)
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The Forked Spoon · by Jessica Randhawa★ 4.8 (76)

Italian Ratatouille Recipe (Ciambotta)

NUTRITION · PER SERVING85M COOK
CAL 11%·PRO 10%
CARBS 28G51% OF CAL
6G FIBER0G ADDED0G INTRINSIC11G OTHER11G TOTAL SUGAR
FAT 11G44% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An Italian vegetable stew with eggplant, zucchini, tomatoes, potatoes, and fresh basil pesto. A hearty, chunky dish celebrating summer vegetables.

mainitalianstir frydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1/2 cup fresh basil (packed)
  • 1/3 cups fresh oregano leaves
  • 8 cloves garlic (peeled and smashed)
  • 2 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes ((optional))
  • 1 large eggplant (peeled (optional) and chopped into ½-inch pieces)
  • Salt
  • 1/4 cup olive oil (divided)
  • 2 medium onions (chopped)
  • 2 large russet potatoes (peeled and chopped into ½-inch pieces)
  • 3 tablespoon tomato paste
  • 2½ cups water
  • 1 (28 ounce) can whole peeled tomatoes with juice (tomatoes roughly chopped)
  • 2 large fresh tomatoes (chopped)
  • 2 large zucchini (seeded and chopped)
  • 1 yellow squash (seeded and chopped)
  • 2 bell peppers (yellow, red, or orange) (stemmed, seeded, and diced)
PREP
25M
SODIUM
317MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.