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Vegetable Ratatouille
Source: dLife

A traditional French vegetable stew.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 86.5
Total Carbs 17.9 g
Dietary Fiber 6.3 g
Sugars 9.2 g
Total Fat 1.1 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 573.1 mg
Protein 3.2 g
Sodium 35.2 mg
Dietary Exchanges
, 3 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  olive oil cooking spray
2 each  medium onions
0 1/2 each  large green bell peppers
4 each  medium garlic cloves
3 each  fresh tomatoes
1 pinch  salt
1 pinch  black pepper
1 each  whole eggplant
3 each  medium zucchini
3 tbsp  chopped parsley
1 1/2 tsp  ground oregano
1 tsp  marjoram, leaves, ground
0 1/2 tsp  ground thyme
0 1/2 tsp  savory, leaves, ground
  1. Preheat oven to 400°F.
  2. Coat large skillet with cooking spray, heat over medium. Add onions, peppers, and garlic. Cook 5 minutes.
  3. Mix in tomatoes, cover, and cook 5 minutes. Uncover and cook 5 minutes until most of the liquid is absorbed. Sprinkle with salt and pepper. Transfer mixture to bowl and set aside.
  4. Slice eggplant into 3" x 1/2" strips. Combine eggplant and zucchini in a frying pan and coat with cooking spray.
  5. Recoat skillet with cooking spray. Add eggplant and zucchini. Cook over medium heat, stirring frequently until golden. Sprinkle with salt and pepper.
  6. Spoon half the eggplant mixture into a 1-1/2 quart casserole dish.
  7. Top with 1/4 of the oregano, marjoram, thyme, and savory.
  8. Spoon half of onion mixture overtop and season with 1/4 of the herbs.
  9. Continue layering until all eggplant, onion, and herbs are used.
  10. Bake for 15 to 20 minutes, until heated thoroughly.

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