Ingredients
- 2 tbsp olive oil
- 1 onion thinly sliced
- 2 garlic cloves minced
- 1 eggplant (aubergine), diced
- 2 zucchinis (courgettes), diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 4 ripe tomatoes diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt to taste
- pepper to taste
- fresh basil leaves for garnish
- Parmesan cheese grated, for garnish (optional)
Instructions
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Add the sliced onion and minced garlic to the pan. Sauté for about 2 minutes, or until the onion becomes translucent.
- Add the diced eggplant to the pan and cook for about 5 minutes, stirring occasionally, until it starts to soften.
- Next, add the diced zucchinis, red bell pepper, yellow bell pepper, and green bell pepper to the pan. Cook for an additional 5-7 minutes, or until the vegetables are tender.
- Stir in the diced tomatoes, dried thyme, dried oregano, salt, and black pepper. Continue to cook for another 5 minutes, allowing the flavors to meld together. If the mixture appears too dry, you can add a splash of water.
- Taste and adjust the seasoning if needed.
- Remove the ratatouille from the heat and garnish with fresh basil leaves and grated Parmesan cheese (if desired).
- Serve hot as a side dish, over pasta, or with crusty bread.Enjoy your homemade Ratatouille!
Nutrition Facts
Ratatouille
Amount per Serving
Calories
166
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
21
mg
1
%
Potassium
1036
mg
30
%
Carbohydrates
23
g
8
%
Fiber
8
g
33
%
Sugar
13
g
14
%
Protein
5
g
10
%
Vitamin A
2358
IU
47
%
Vitamin C
156
mg
189
%
Calcium
61
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.