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Ratatouille

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

  • 1 hour 20 minutes
  • 8 Servings
  • $6.00 - $8.99

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large yellow onion
  • 4 cloves garlic
  • 1 medium eggplant
  • 2 zucchini
  • 1 red bell pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 3 1/2 cups canned low-sodium tomatoes
  • 1 lemon
  • 1/4 cup chopped fresh basil leaves

Steps

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.

Ingredients

Serving Size: 1 cup

NutrientsAmount
Total Calories77
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat1 g
Polyunsaturated Fat1 g
Linoleic Acid0 g
α-Linolenic Acid0.1 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol0 mg
Carbohydrates14 g
Dietary Fiber5 g
Total Sugars7 g
Added Sugars included0 g
Protein3 g
Minerals
Calcium64 mg
Potassium580 mg
Sodium18 mg
Copper182 mcg
Iron2 mg
Magnesium38 mg
Phosphorus71 mg
Selenium1 mcg
Zinc1 mg
Vitamins
Vitamin A48 mcg RAE
Vitamin B60.4 mg
Vitamin B120 mcg
Vitamin C52 mg
Vitamin D0 mcg
Vitamin E1 mg
Vitamin K21 mcg
Folate51 mcg DFE
Thiamin0.1 mg
Riboflavin0.2 mg
Niacin2 mg
Choline20 mg

Source:

  • USDA Center for Nutrition Policy and Promotion