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Red Pepper Ratatouille

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Ratatouille is a mixed vegetable stew made with herbs to taste. cooked together and flavored with garlic, this ratatouille stew is a wonderfully flavorful and fresh stew, that is often enjoyed in my family. Made with eggplant, zucchini and tomatoes as main ingredients, this can be served with rice or crusty bread rolls.
  Eggplant 1 Medium
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Onions 2 Large, sliced
  Garlic 3 Clove (15 gm), crushed
  Red pepper 1 Medium, cored, cut into cubes
  Green pepper 1 Medium, cored, cut into cubes
  Zucchini 4 Medium, sliced 0.75 inch thick
  Tomatoes 3 Medium, peeled, seeded, cut into coarse cubes
  Salt 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  Thyme 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Bay leaf 1
  Chopped fresh parsley 2 Tablespoon

Cut eggplant into 1/2 inch thick slices, then into chunks.
Sprinkle with 1 tablespoon salt; let stand 30 minutes.
Dry thoroughly.
Heat oil in large frying pan; saute onions and garlic 2 minutes.
Add peppers; cook 2 minutes.
Add eggplant; brown lightly on both sides (about 3 minutes).
Add zucchini, tomatoes, and seasonings (except parsley).
Simmer gently, uncovered, 30 to 40 minutes, until all vegetables are just tender.
Baste often; do not scorch.
Cover; reduce heat if necessary.
Remove bay leaf.
Garnish with parsley.

Recipe Summary

Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1102 Calories from Fat 515

% Daily Value*

Total Fat 59 g90%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 635.8 mg26.5%

Total Carbohydrates 141 g46.9%

Dietary Fiber 42.4 g169.5%

Sugars 65.9 g

Protein 27 g53.8%

Vitamin A 236.7% Vitamin C 916.1%

Calcium 44.8% Iron 58.7%

*Based on a 2000 Calorie diet

Red Pepper Ratatouille Recipe