Simple Onion Ratatouille Recipe


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Eggplant1 Large, cut into 1 -inch cubes
 Zucchini4 Medium, sliced 1/2 inch thick
 Salt1 Teaspoon
 Olive oil2 Tablespoon
 Onions2 Medium, sliced
 Bell peppers2 Medium, chopped (Use Red, Green Or Yellow)
 Tomatoes2 Large, chopped
 Garlic2 Clove (10 gm), minced
 Ground black pepper To Taste
 Chopped fresh thyme/1 teaspoon dried thyme1 Tablespoon
 Chopped fresh oregano/1 teaspoon dried oregano1 Tablespoon
 Chopped fresh basil/1 teaspoon dried basil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 815 Calories from Fat 300

% Daily Value*

Total Fat 34 g52.6%

Saturated Fat 5.1 g25.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2070.7 mg86.3%

Total Carbohydrates 125 g41.6%

Dietary Fiber 42.8 g171.1%

Sugars 57.3 g

Protein 26 g51.3%

Vitamin A 148.4% Vitamin C 797.2%

Calcium 42.3% Iron 57%

*Based on a 2000 Calorie diet


Put eggplant and zucchini in a colander, sprinkle with salt and toss lightly.
Allow to drain for at least 30 minutes.
Rinse and pat dry with paper towels.
In a heavy, nonstick skillet, heat oil over medium-high heat.
Saute onions until translucent, 2 to 3 minutes.
Stir in peppers, tomatoes, eggplant, zucchini, garlic, salt, pepper, thyme, oregano and basil.
Reduce heat, cover and simmer 30 to 45 minutes, or until vegetables are thoroughly cooked.
Stir occasionally to prevent sticking.
Uncover and cook another 5 minutes to reduce liquid.