The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (123)
Ratatouille (One Pot Vegetable Stew)
NUTRITION · PER SERVING55M COOK
CAL 6%·PRO 5%
CARBS 16G54% OF CAL
4G FIBER9G SUGAR3G OTHER
FAT 5G35% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable stew of eggplant, zucchini, bell peppers, and tomatoes simmered with herbs and wine. Warm, savory, and adaptable—served hot or cold, plain or topped with a fried egg and crusty bread.
mainfrenchsoup🫕 dutch ovendairy freegluten freelow lactoseveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pounds eggplant, (peeled (or striped) and cut into 1-inch pieces)
- Kosher salt
- Extra virgin olive oil
- 1 yellow onion, (finely chopped)
- 2 bell peppers (mix of red, green, or yellow), (sliced into 1-inch pieces)
- 6 garlic cloves, (minced)
- 2 pounds tomatoes, (chopped)
- 2 zucchini, (sliced into 1/2-inch half moons)
- 1/2 cup red wine
- 2 sprigs fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon dried rosemary
- 1 tablespoon sherry vinegar
- 3 tablespoons chopped fresh basil
At a glance
PER SERVING · TIME 55M
CAL 6%·PRO 5%
CARBS 16G54% OF CAL
4G FIBER9G SUGAR3G OTHER
FAT 5G35% OF CAL
1G SAT4G 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
- 20m
- Cook
- 35m
- Sodium
- 272mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 556mg
- Calcium
- 38mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 272MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.