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Tomato Eggplant Ratatouille's picture
Ratatouille has a lovely taste. Ratatouille gets its taste from eggplant mixed with zucchini and cheese. Ratatouille is inspired by many food chains across the world.
  Green peppers 3 , cut into strips
  Eggplants 3 Small
  Zucchini 3
  Tomatoes 4
  Olive oil 4 Tablespoon
  Onion 1 Large, sliced
  Garlic 1 Clove (5 gm), crushed (Large Ones)
  Salt To Taste
  Ground black pepper To Taste
  Bay leaf 1⁄2
  Parsley sprigs 3 , chopped
  Grated parmesan cheese 2 Tablespoon
  Butter/Margarine 2 Tablespoon

lengthwise and slice.
Scrub zucchini thoroughly and cut into 1/4 inch (1/2 centimeter) slices.
Lightly salt the eggplant and zucchini slices, arrange them in layers in bowl and weigh down with a heavy plate or platter.
Let stand about 30 minutes, then dry slices on absorbent paper.
Peel and coarsely chop (or quarter) tomatoes.
Heat some of the oil in a large skillet or heatproof casserole; add onion, garlic, salt and black pepper.
Cook 3 to 5 minutes over high heat.
Add sliced eggplant and zucchini and cook 2 or 3 minutes longer, adding more oil as needed.
Add tomatoes and season to taste with salt and pepper; add bay leaf and parsley.
Cover tightly and cook until vegetables are just tender (not mushy).
Sprinkle generously with grated cheese.
Dot with butter and place under broiler heat a few minutes until top is lightly browned.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1540 Calories from Fat 864

% Daily Value*

Total Fat 98 g151.1%

Saturated Fat 30 g150.1%

Trans Fat 0 g

Cholesterol 90.9 mg30.3%

Sodium 986.4 mg41.1%

Total Carbohydrates 154 g51.4%

Dietary Fiber 61.8 g247.4%

Sugars 72.5 g

Protein 42 g83.9%

Vitamin A 169.6% Vitamin C 967.1%

Calcium 71.5% Iron 53.2%

*Based on a 2000 Calorie diet

Tomato Eggplant Ratatouille Recipe