← Back to Search Results
mediterranean
Ratatouille Recipe-1134

Photo by:
Comments: 0
 

Recipe

This popular Mediterranean dish is delicious hot or cold. Good with a bowl of grated cheese for sprinkling, over hot ratatouille, or a bottle of fruity olive oil for drizzling over cold ratatouille.

Yield: 4 servings
Prep time: 15 Mins
Cooking time: 40 Mins

Ingredients

  • ¼ cup olive oil
  • 1 onion, chopped
  • 1 zucchini, sliced
  • 1 small eggplant, about 8 oz (225g), cut into 1 in (2.5cm) cubes
  • 1 red bell pepper, seeded, cored, and cut into 1 in (2.5cm) pieces
  • 1 garlic clove, chopped
  • 2/3 cup vegetable stock
  • One 14.5 oz (411g) can chopped tomatoes
  • 2 tsp chopped oregano, plus sprigs for garnish
  • Salt and freshly ground black pepper

Directions

 1. Heat the oil in a large casserole over medium heat. Add the onion and cook for about 5 minutes, until soft and transparent. Stir in the zucchini, eggplant, red pepper, and garlic, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the stock, tomatoes with their juices, and the chopped oregano and bring to a boil. Reduce the heat to low and partially cover the pan. Simmer about 25 minutes, stirring occasionally, until the vegetables are tender.

3. Add salt and black pepper to taste. Transfer to a serving bowl and serve immediately, garnished with oregano sprigs.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

209kcal (10%)
70mg (7%)
61mg (101%)
62mcg RAE (2%)
713mg
45mg
4g
9g
7g
19g
0mg (0%)
614mg (26%)
2g (11%)
15g (23%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
new-american-table New American Table
by Marcus Samuelsson
desserts-4-today Desserts 4 Today
by Abby Dodge
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
west-coast-cooking West Coast Cooking
by Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?