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Grab all those fresh ingredients from your garden and whip up this delicious ratatouille. 



  • 1 small eggplant, unpeeled, cut into 1/2-inch pieces

  • 1 small green sweet pepper, seeded and cut into strips

  • 1 small onion, thinly sliced

  • 1 clove garlic, minced

  • 1 tablespoon cooking oil

  • 1 large zucchini or other summer squash, sliced

  • 1 large tomato peeled and cut into wedges

  • 1 tablespoon snipped fresh basil

  • 1/8 teaspoon salt

  • 1/8 to 1/4 teaspoon pepper tablespoons snipped parsley

  • 1/4 cup shredded Parmesan cheese


  1. In colander over a sink or large bowl mix cut eggplant with 1⁄2 teaspoon salt. Let stand 30 minutes. Rinse and drain well. Pat eggplant dry.
  2. In a 4-quart pot cook sweet pepper, onion, and garlic in hot oil over medium heat for 5 minutes, stirring frequently. Stir in eggplant, summer squash or zucchini, tomato, basil, salt and pepper. Cover and cook 5 to 7 minutes longer or until vegetables are tender, stirring occasionally. Stir in parsley.
  3. To serve, top cooked rice, polenta, baked potato or pasta with ratatouille mixture. Sprinkle 1 tablespoon Parmesan cheese over each serving.

Serves 4

Nutrition Facts  
Serving Size: 1/4 recipe  
Servings per Recipe: 4  
Amount Per Serving  
Calories: 111  
  % Daily Value
Total Fat: 5 g 8%
Saturated Fat: 1 g 7%
Cholesterol: 13 g 1%
Sodium: 166 mg 7%
Carbohydrate: 13 g 4%
Dietary Fiber: 5 g 19%
Protein: 5 g 9%
Vitamin A 13%
Vitamin C 65%
Folacin 12%
Calcium 10%
Iron 5%
Potassium 14%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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