Ratatouille Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic French vegetable stew of eggplant, zucchini, bell pepper, and tomato with garlic and herbs. Bursting with color and flavor, it pairs well with roasted meats or fish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tablespoons extra-virgin olive oil (divided)
- Kosher salt ( and freshly ground black pepper)
- 1/2 small yellow onion (roughly chopped)
- 3 garlic cloves (minced)
- 1/2 medium eggplant (peeled and cut into 1/4-inch cubes)
- 1 tablespoon tomato paste
- 1/2 tablespoon finely chopped fresh thyme
- 1 medium zucchini (cut into 1/4-inch dice)
- 1 yellow bell pepper (cut into 1/4-inch squares)
- 2 large vine-ripened tomatoes (or 3 small, cut into 1/4-inch dice)
- 1/2 cup fresh basil leaves (finely chopped)
At a glance
PER SERVING · TIME 35M
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
- 20m
- Sodium
- 204mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 284mg
- Calcium
- 20mg
- Iron
- 0.38mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 204MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.