Ratatouille With Eggplant, Tomatoes, and Herbs

Name: Ratatouille With Eggplant, Tomatoes, and Herbs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, crushed and minced; 1 large yellow onion, trimmed, quartered, and thinly sliced; 1 small eggplant, washed, trimmed, and cubed; 2 green bell peppers, washed, trimmed, and coarsely chopped; 4 large tomatoes, washed and coarsely chopped, or 2 (14 1/2-ounce) cans diced tomatoes; 3 to 4 small zucchini, washed, trimmed, and cut into 1/4-inch slices; 1 medium bay leaf; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; 2 tablespoons chopped fresh parsley

A classic stovetop ratatouille features traditional vegetables such as garlic, onions, tomatoes, peppers, eggplant, and zucchini.

⭐ 3.9 (43 reviews) Prep: 20 minCook: 35 minTotal: 55 minYields: 6 servings

Category Tags:

Side Dish Dinner

Cuisine Tags:

French

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Instructions

Heat olive oil in a Dutch oven or saucepan over medium heat.
Cook garlic and onions for 6-7 minutes until softened, stirring often.
Stir in eggplant and peppers, then cover and cook for 10 minutes, stirring occasionally.
Add tomatoes, zucchini, bay leaf, and herbs; mix well.
Cover and cook on low heat for about 15 minutes, or until eggplant is tender.
Serve hot.

Nutritional Info (per serving)

Calories: 154 kcal

Carbohydrate: 26 g

Cholesterol: 0 mg

Fiber: 9 g

Protein: 4 g

Saturated Fat: 1 g

Sodium: 166 mg

Sugar: 12 g

Fat: 6 g

Unsaturated Fat: 0 g