Southwestern Ratatouille Recipe

Southwestern Ratatouille picture


Difficulty LevelEasyHealth IndexAverage


 Eggplant1 , peeled and diced
 Salt1⁄4 Teaspoon
 Olive oil1 Tablespoon
 Minced garlic2 Tablespoon
 Onion1 Medium, finely chopped
 Red bell pepper/Green bell pepper1 , cut into thin strips
 Dried oregano2 Teaspoon, crushed
 Chili powder2 Teaspoon
 Ground cumin2 Teaspoon
 Crushed red pepper1⁄4 Teaspoon
 Fresh thyme sprigs/1/2 teaspoon dried thyme, crushed3 , leaves removed and crushed
 Tomatoes4 Large, peeled, seeded and chopped
 Zucchini2 Medium, sliced
 Minced fresh parsley2 Tablespoon
 Freshly grated parmesan cheese1 1⁄2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 769 Calories from Fat 254

% Daily Value*

Total Fat 29 g44.6%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 19.8 mg

Sodium 1055.7 mg44%

Total Carbohydrates 116 g38.7%

Dietary Fiber 40.8 g163.2%

Sugars 49.4 g

Protein 32 g63.6%

Vitamin A 348% Vitamin C 677.7%

Calcium 81.9% Iron 94.9%

*Based on a 2000 Calorie diet


Place eggplant in a colander and sprinkle with salt.
Let rest 1 hour.
Rinse well.
Heat oil in a large skillet over medium-high heat.
Add garlic, onion and bell pepper.
Saute until tender-crisp.
Add seasonings and stir to blend well.
Reduce heat.
Add tomatoes and simmer 4 to 5 minutes.
Add eggplant and zucchini.
Cover and cook 20 minutes.
Add parsley and cheese and serve immediately for a hot side dish or cover, refrigerate overnight and serve cold.
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