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Ratatouille (CNPP)

Ratatouille (CNPP)

148 Ratings
148 Ratings
Recipe Image
Ratatouille (CNPP)
Makes: 8 Servings
Total Cost: $$$$
Cook Time: 1 hour 20 minutes
Preparation Time: 20 minutes

Simmer eggplant, zucchini, red peppers, and tomatoes with onion, garlic, and seasonings for a delicious flavor in this classic dish.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large yellow onion (peeled and chopped into 1/4 inch pieces)
  • 4 cloves garlic (peeled and minced)
  • 1 medium eggplant (peeled and diced into 1/4-1/2 inch pieces)
  • 2 zucchini (diced into 1/4-1/2 inch pieces or use 2 cups of frozen zucchini)
  • 1 red bell pepper (cored, seeded, and diced into 1/4 inch pieces)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 3 1/2 cups canned low-sodium tomatoes (including the juice or fresh tomato)
  • 1 lemon (quartered)
  • 1/4 cup chopped fresh basil leaves

Directions

  1. Put the pot on the stove over medium-low heat and when it is hot, add the oil. Add the onion and garlic and cook until golden, about 10 minutes.
  2. Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.
  3. Add the tomatoes and cook, uncovered, for 20 minutes. Serve right away, garnished with lemon quarters and basil, or cover and refrigerate up to 3 days.
Source:

USDA Center for Nutrition Policy and Promotion

Nutrition Information

Serving Size: 1 cup
Nutrients Amount
Total Calories 77
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 18 mg
Carbohydrates 14 g
Dietary Fiber 5 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 3 g
Vitamin D 0 mcg
Calcium 64 mg
Iron 2 mg
Potassium 580 mg
N/A - data is not available
Nutrients Amount
Total Calories 77
Total Fat 2 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 14 g
Dietary Fiber 5 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 3 g
Minerals
Calcium 64 mg
Potassium 580 mg
Sodium 18 mg
Copper 182 mcg
Iron 2 mg
Magnesium 38 mg
Phosphorus 71 mg
Selenium 1 mcg
Zinc 1 mg
Vitamins
Vitamin A 48 mcg RAE
Vitamin B6 0.4 mg
Vitamin B12 0 mcg
Vitamin C 52 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 21 mcg
Folate 51 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.2 mg
Niacin 2 mg
Choline 20 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 2 cups
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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025