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    You are in: Home / Recipes / Ratatouille Recipe
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    Ratatouille. Photo by danieljllo

    1/1 Photo of Ratatouille

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Melissa Spangler's Note:

    Great summertime dish when you have fresh vegetables available.

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    Units: US | Metric


    1. 1
      Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes.
    2. 2
      Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
    3. 3
      Remove from heat and add black olives, oregano, and fresh basil. Can be served hot or cold.

    Ratings & Reviews:

    • on July 31, 2010


      Very good. Spread over bread and add grated goat cheese. Yummy!

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    • on September 22, 2007


      YUM! Love it. Have tried it now several times, and my favorite part is my 8 yr old and 10 yr old dancing around the kitchen, turning over "Rrrrat a touille" on their tongues, excited to eat what smells SO good. We vary amounts depending on what we have, and have even used fresh tomatoes when we had an abundance. YUM YUM YUM

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    • on July 10, 2007


      I printed out several recipes for ratatouille and ended up using this one. I omitted the eggplant (I don't really like it, and there wasn't enough room in the pot). I also substituted fresh tomatoes for the canned. I served it with some whole wheat rotini and was extremely pleased. Very tasty, I'll be using this recipe again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ratatouille

    Serving Size: 1 (255 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 121.7
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 219.7 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 6.3 g
    Sugars 8.4 g
    Protein 3.5 g

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