Once Upon a Chef · by Jennifer Segal★ 4.9 (247)
Ratatouille
NUTRITION · PER SERVING75M COOK
CAL 7%·PRO 5%
CARBS 13G36% OF CAL
4G FIBER9G SUGAR1G OTHER
FAT 10G64% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ratatouille is a vegetable stew of eggplant, zucchini, tomatoes, and herbs that tastes rich and satisfying. It's served warm, cold, or room temperature and improves with time. A classic French-Italian dish that pairs well with bread or as a vegetable side.
sideitaliancasserole🍳 skilletdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 large (about 1¼ lb) eggplant, (cut into ⅓-in cubes)
- Salt
- 6 tablespoons extra-virgin olive oil, (plus more for serving)
- 2 medium (about 1 lb) zucchini, (cut into ⅓-in cubes )
- 1 medium yellow onion, (finely chopped)
- 1 red, (orange or yellow bell pepper, cut into ¼-in cubes)
- 5 large cloves garlic, (chopped)
- 5 large (about 1¾ lb) large vine-ripened tomatoes, (cut into ⅓-in cubes, with their juices)
- 1 tablespoon tomato paste
- 2 teaspoons fresh chopped thyme, (plus more for serving)
- ¾ teaspoon sugar
- ¼ teaspoon crushed red pepper flakes ((optional))
- 3 tablespoons chopped fresh basil
At a glance
PER SERVING · TIME 75M
CAL 7%·PRO 5%
CARBS 13G36% OF CAL
4G FIBER9G SUGAR1G OTHER
FAT 10G64% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 347mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 562mg
- Calcium
- 33mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 347MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.