Ratatouille Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic French vegetable stew of eggplant, zucchini, tomatoes, peppers, and aromatics simmered together. Rich and layered in flavor, serve warm or at room temperature with bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium-large eggplant (1 pound, cut into ½-inch pieces)
- Sea salt
- 6 tablespoons extra-virgin olive oil (plus more as needed)
- 2 medium zucchini or yellow squash (1 pound, cut into ½-inch pieces)
- 1 medium yellow onion (chopped)
- 1 red or yellow bell pepper (stemmed, seeded, and cut into ½-inch pieces)
- 3 garlic cloves (chopped)
- 1 pound tomatoes on the vine (3 to 5, cut into ½-inch pieces)
- Pinch red pepper flakes
- Pinch cane sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped fresh thyme leaves
- Freshly ground black pepper
- ¼ cup thinly sliced fresh basil leaves (plus more torn basil for garnish)
At a glance
PER SERVING · TIME 80M
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
- 50m
- Sodium
- 7mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 914mg
- Calcium
- 60mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 7MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.