Nutrition Facts
Amount per Serving
  • Calories: 80
  • Protein: 2 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 3.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 11 g
  • Dietary Fiber: 3 g
  • Total Sugar: 6 g
    • Natural Sugar: 6 g
    • Added Sugar: 0 g
  • Sodium: 250 mg

Ratatouille is a French stew consisting of veggies (typically, eggplant, zucchini and tomato) and flavorful herbs and spices. It’s usually served as a side to a variety of dishes, although, you can also enjoy it as an entrée by adding a protein like cannellini beans, shredded chicken or fish. I love how simple it is to throw together but the blending of different tastes and textures gives you a full flavor experience. And definitely feel free to pair with a fine wine. Cheers!

  • Prep time
  • Total Time
This recipe makes 4 servings
  • • 1 tablespoon extra virgin olive oil
  • • 1 large eggplant (about 1 pound), trimmed and diced into small pieces (about 3 to 4 cups)
  • • 1 large yellow onion, diced (about 1½ cups)
  • • 2 cloves garlic, minced  
  • • 2 medium zucchini, diced into small pieces (about 2½ cups)
  • • 1 can (14½ ounces) diced tomatoes
  • • 1 teaspoon herbs de Provence (or ½ teaspoon dried thyme, ¼ teaspoon dried rosemary and ¼ teaspoon dried marjoram)
  • • ½ teaspoon kosher salt (more for seasoning)
  • • ¼ teaspoon freshly ground black pepper
  • • ¼ cup chopped fresh basil leaves (optional), plus more for garnish

In a large skillet, heat olive oil over medium-high heat. Add the eggplant and cook for about 5 minutes, stirring consistently. Liberally mist with olive oil spray as the pan becomes too dry. When eggplant is done, remove from pan and set aside.  

Reapply olive oil spray to skillet. Add the onion and cook until soft and translucent, about 5 to 6 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, salt and pepper. Simmer approximately 10 minutes, occasionally stirring. Stir in optional basil and season with additional salt and pepper to taste.

Try my Lentil Veggie Superfood Stew