Cold Ratatouille Recipe

submitted by sumit at




 Green pepper1 Medium
 Zucchini1 1⁄2 Medium (1 1/2 Lb)
 Medium mushrooms1⁄4 Pound
 Eggplant1⁄2 Medium (1 /2 Lb)
 Salad oil/Olive oil6 Tablespoon
 Thinly sliced onion1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), crushed
 Tomatoes2 Medium
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Chopped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1030 Calories from Fat 815

% Daily Value*

Total Fat 92 g142%

Saturated Fat 4.6 g23%

Trans Fat 1.6 g

Cholesterol 0 mg

Sodium 2016.5 mg84%

Total Carbohydrates 50 g16.8%

Dietary Fiber 17.9 g71.8%

Sugars 24.3 g

Protein 14 g28%

Vitamin A 114.1% Vitamin C 416.8%

Calcium 16.8% Iron 28.9%

*Based on a 2000 Calorie diet


Wash pepper; halve.
Remove ribs and seeds.
Cut lengthwise into 1/4-inch-thick slices.
Scrub zucchini.
Cut on diagonal into 1/4-inch- thick slices.
Wash mushrooms; slice lengthwise, right through stems, 1/4 inch thick.
Wash eggplant; do not peel.
Cut lengthwise into quarters; then cut crosswise into 1/4-inch slices.
In 2 tablespoons hot oil in medium skillet, saute green pepper, mushrooms, onion, and garlic 5 minutes, or until onion is transparent.
With slotted spoon, remove to medium bowl.
Add 2 tablespoons oil to skillet.
In hot oil, saute zucchini, turning frequently, until tender—about 10 minutes.
With slotted utensil, remove from skillet to same bowl.
Add remaining oil to skillet.
In hot oil, saute eggplant, turning occasionally, until tender—5 minutes.
Return vegetables to same skillet.
Layer half of tomato wedges on top.
Sprinkle with salt, pepper, and 1/2 tablespoon parsley.
Stir gently to mix.
Layer remaining tomato on top.
Sprinkle with 1/2 tablespoon parsley.
Simmer mixture, covered, over low heat 10 minutes.
Remove cover; cook 5 minutes longer, basting occasionally with pan juices, or until liquid has evaporated.
1Turn into large, shallow serving dish.
Re- frigerate, covered, until very well chilled—several hours.
1Sprinkle with remaining parsley.
Makes 8 servings.