Ratatouille freezes well, and most would agree that it’s even better as leftovers than it is fresh. For a delightful treat, serve with good crusty, whole-grain bread spread with just a touch of herbed goat cheese.
Ingredients
- 4 tsp. olive oil, divided
- 2 yellow onions, chopped
- 3 bell peppers, chopped
- 6 medium zucchini, chopped
- 2 medium eggplants, cubed
- 4 cloves garlic, minced
- 4 large tomatoes, chopped
- 1 bay leaf
- 4 sprigs thyme
- 1 tsp. salt
- Pepper to taste
- ¼ cup sliced fresh basil
Directions
- Warm one-quarter of the oil in a large, heavy-bottomed pot over medium-high heat. Sauté the onions and peppers until brown and soft (8-10 minutes). Transfer to a large bowl and set aside.
- Add one-quarter of oil to the pot and sauté the zucchini until soft (2-3 minutes). Add to onions and peppers.
- Add one-quarter of oil to the pot and sauté eggplant until translucent (5-6 minutes). Add to cooked vegetables.
- Add remaining one-quarter of oil to the pot and sauté the garlic until fragrant (1 minute). Stir in the tomatoes, bay leaf, thyme, and salt.
- Return all vegetables to the pan. Simmer, stirring occasionally, until all vegetables are tender and mixture is slightly creamy (1 hour). Remove bay leaf and thyme. Add pepper to taste and stir in the basil to serve.
Nutrition Facts
8 servings per container
Serving Size 453 g
| Amount per serving | ||
|---|---|---|
| Calories | 120 | |
| % Daily Value* | ||
| Total Fat 3.5g | 4% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 1.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 315mg | 13% | |
| Total Carbohydrate 22g | 8% | |
| Dietary Fiber 7.5g | 25% | |
| Total Sugars 12g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 2g | ||
| Protein 5g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 62.8mg | 4% | |
| Iron 1.5mg | 6% | |
| Potassium 1045mg | 20% | |
| Vitamin A 67mcg | 8% | |
| Vitamin C 81.1mg | 90% | |
| Vitamin E 1.6mg | 15% | |
| Vitamin K 28.6mcg | 25% | |
| Thiamin 0.2mg | 15% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 3.1mg | 20% | |
| Vitamin B6 0.6mg | 35% | |
| Folate 89.9mcg | 22% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 4.6mcg | 15% | |
| Chloride 70mg | 4% | |
| Pantothenate 0.9mg | 20% | |
| Phosphorus 131mg | 10% | |
| Iodine 1mcg | 0% | |
| Magnesium 64.8mg | 15% | |
| Zinc 1mg | 10% | |
| Selenium 1.1mcg | 2% | |
| Copper 0.3mg | 35% | |
| Manganese 0.8mg | 35% | |
| Chromium 0.6mcg | 2% | |
| Molybdenum 32.7mcg | 70% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Zucchini Squash, Eggplant, Tomatoes, Green Bell Pepper, Onion, Olive Oil, Garlic, Basil, Salt, Thyme, Bay Leaf.
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