Directions: 

• Wash and slice 1 eggplant, add a pinch of salt and set aside.

• Wash and slice 1 zucchini (you can use two if they are small).
• Wash and slice 4-5 tomatoes.

Tomato Sauce:

• If you are using fresh tomatoes: Boil a pot of water, add tomatoes, and let boil for 3 minutes. Peel the skin off the tomatoes and pureė in a food processor or just chop. 

• Peel and chop 1 onion.
• In a pan heat up 2 Tablespoons of extra virgin olive oil. Add in the chopped tomatoes until it starts to brown up; stirring occasionally.
• Chop 1 red bell pepper, add to the onions. Simmer for another 2-3 minutes.
• Add puréed tomatoes to the onion. Also add 1 minced garlic clove and 2 steams of fresh parsley chopped.
• Turn heat off. Salt and pepper to taste.

Putting it all together:

• Preheat your oven to 350F.
• Pour tomato sauce on the bottom of a shallow oven-safe casserole dish.
• Arrange sliced eggplant, zucchini, and tomatoes in a circular pattern.
• In a small dish, add 2 stems of chopped parsley, 2-3 garlic cloves minced, 2 Tablespoons of extra virgin olive oil, and 1/2 teaspoon of salt. Mix and pour on top of the arranged vegetables.

• Cover dish with lid or parchment paper. Bake for 1 hour.
• Let ratatouille cool down for few minutes,  Enjoy!

Equipment I Used

Ratatoullie

Print Recipe Pin Recipe

Course dinner, lunch, Main Course

Cuisine French

Servings 4

Calories 285 kcal

Ingredients

  

1x2x3x

• 1 eggplant sliced
• 1 zucchini sliced
• 5 tomatoes sliced
• 3 garlic minced
• 2 stems parsley chopped
• 3 Tbsp extra virgin olive oil
• salt to taste
• pepper to taste

for the Sauce

• 7 tomatoes boiled, peeled
• 1 onion chopped
• 1 red bell pepper chopped
• 2 Tbsp extra virgin olive oil
• ½ tsp sugar
• salt to taste
• pepper to taste
• 1 garlic clove minced
• 2 stems fresh parsley chopped

Instructions

 

• Wash and slice 1 eggplant, add a pinch of salt and set aside.
  
• Wash and slice 1 zucchini (you can use two if one is too small).
• Wash and slice 5 tomatoes.
  

Tomato Sauce

• If you are using fresh tomatoes: Boil a pot of water, add tomatoes, and let boil for 3 minutes. Peel the skin off the tomatoes and puree in a food processor or just chop.
  
• Peel and chop 1 onion.
• In a pan heat up 2 Tbsp of extra olive oil. Add in the chopped tomatoes until it starts to brown up; stirring occasionally. Chop 1 red bell pepper, add tot he onions. Simmer for another 2-3 minutes.
• Add puree tomatoes to the onion. Also add 1 minced garlic clove and 2 steams of fresh parsley chopped.
• Turn heat off. Salt and pepper to taste.
  

Putting it all together:

• Preheat your oven to 350F.
• Pour tomato sauce on the bottom of a shallow oven-safe casserole dish.
• Arrange sliced eggplant, zucchini, and tomatoes in a circular pattern.
• In a small dish, add 2 stems of chopped parsley, 2-3 garlic cloves minced, 2 Tbsp of extra virgin olive oil, and 1/2 teaspoon of salt. Mix and pour on top of the arranged vegetables.
  
• Cover dish with lid or parchment paper. Bake for 1 hour.
• Let ratatouille cool down for few minutes. Enjoy!
  

Nutrition

Nutrition Facts

Ratatoullie

Amount Per Serving

Calories 285 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Sodium 28mg1%

Potassium 1377mg39%

Carbohydrates 29g10%

Fiber 9g38%

Sugar 18g20%

Protein 6g12%

Vitamin A 4214IU84%

Vitamin C 104mg126%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword carrot, dill, dinnner, french, green onion, healthy, lunch, main course, main dish, ratatoullie, vegan, vegetable, Vegetarian

Tried this recipe?Let us know in the comments how it was!