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Ratatouille

Ratatouille

14 Ratings
14 Ratings
Recipe Image
Ratatouille
Makes: 8 Servings
Total Cost: $$$$

Here is the perfect recipe to make when your garden or market is overflowing with peppers, eggplant, and tomatoes. Add cooked chicken or tofu to make this side dish a complete meal.  

Ingredients

  • 2 tablespoons canola oil
  • 1 yellow onion, sliced
  • 3 garlic cloves, minced
  • 2 bell peppers (green, red, or yellow)
  • 1 eggplant (peeled and cut into 1 inch cubes)
  • 1 can diced tomatoes, undrained (15 ounces)
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped parsley

Directions

1. Heat oil in a large saucepan and saute onion, garlic, bell peppers and eggplant until tender, about 15 minutes.

2. Add tomatoes and basil, cook about 10 minutes. Add pepper and parsley before serving.

3. Serve hot. Cover and refrigerate within 2 hours.

Notes

Optional: Use a bag of frozen vegetables. It will be more economical than fresh vegetables and contain less sodium than canned vegetables.

Learn more about:

Source:

ONIE Project - Oklahoma Nutrition Information and Education. Simple Healthy Recipes.

Nutrition Information

Serving Size: 1/8 of recipe
Nutrients Amount
Total Calories 56
Total Fat 4 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 63 mg
Carbohydrates 6 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 1 g
Vitamin D 0 mcg
Calcium 36 mg
Iron 1 mg
Potassium 226 mg
N/A - data is not available
Nutrients Amount
Total Calories 56
Total Fat 4 g
Saturated Fat 0 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.3 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 6 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 1 g
Minerals
Calcium 36 mg
Potassium 226 mg
Sodium 63 mg
Copper 75 mcg
Iron 1 mg
Magnesium 15 mg
Phosphorus 26 mg
Selenium 1 mcg
Zinc 0 mg
Vitamins
Vitamin A 32 mcg RAE
Vitamin B6 0.2 mg
Vitamin B12 0 mcg
Vitamin C 37 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 71 mcg
Folate 18 mcg DFE
Thiamin 0.3 mg
Riboflavin 0.1 mg
Niacin 1 mg
Choline 7 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3/4 cups

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