Ratatouille Moosewood Cookbook
Dive into the vibrant, garden-fresh flavors of the classic Ratatouille from the Moosewood Cookbook! This wholesome, plant-based recipe brings together a medley of colorful vegetables—eggplant, zucchini, bell peppers, tomatoes, and aromatic fresh herbs—for a hearty and healthful dish that celebrates Mediterranean cuisine. Perfectly seasoned with garlic, thyme, and oregano, and finished with a burst of fresh basil and parsley, this dish is simmered to perfection for a tender, rustic texture. Ready in just an hour, this ratatouille is versatile enough to shine as a main course with crusty bread or as a savory side paired with grains or roasted meats. Naturally vegan and packed with nutrients, this recipe is ideal for weeknight dinners or meal prepping.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Onion
- 4 cloves Garlic
- 4 large Tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.25 cup Fresh basil
- 0.25 cup Fresh parsley
Instructions
Cut the eggplant into 1/2-inch cubes and sprinkle lightly with salt. Let it sit in a colander for about 15 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
While the eggplant sits, dice the zucchini, bell peppers, onion, and tomatoes into 1/2-inch pieces. Mince the garlic.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the onion and garlic and sauté for 5 minutes until softened and fragrant.
Add the eggplant to the skillet and cook, stirring occasionally, for about 8 minutes until it begins to soften.
Stir in the zucchini and bell peppers, and cook for another 8-10 minutes until the vegetables are tender but not mushy.
Add the diced tomatoes, salt, black pepper, thyme, and oregano to the skillet. Mix well, reduce the heat to low, cover the skillet, and let simmer for 15-20 minutes. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed. Stir in the fresh basil and parsley just before serving for a burst of freshness.
Serve hot, warm, or at room temperature. Ratatouille can be served as a main dish alongside crusty bread or as a side to complement grain dishes or roasted meats.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6723 mg | 292% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 79.6 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4500 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
