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Nutrition Facts
Serving Size 1 (310g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon italian seasoning
Calories 88
Calories from Fat 5		(5%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 721mg		30%
Potassium 738mg		21%
Total Carbohydrate 21.1g		7%
	Dietary Fiber 6.7g	26%
	Sugars 10.3g
Protein 3.1g		6%
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Ratatouille- Eggplant Style

Recipe #331391 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ItalianMomof2
Oct 18, 2008

This is a perfect recipe to make during the end of Summer into fall, when Eggplants are plentiful. It can be eaten by itself (like a vegetable stew), over pasta, as a sandwich on some Italian bread (sprinke Mozzarella on top and melt) or an appetizer (served on thinly sliced toasted Italian Bread). There are many ways to serve it. You can also add 1 Zucchini diced to the mixture while cooking, but I grew up with the below recipe. I also add extra Garlic when I make, but I love Garlic! I tend to use 6 Large cloves. I use minimal salt and pepper during the cooking as I always prefer to allow my family to add more if they like. You can always add more! If your serving like a dip, taste before presenting and adjust the seasoning to your liking.

SERVES 6 -8 , 8 Cups (change servings and units)

Ingredients

1 large eggplant (peeled and diced)
2 medium onions (diced)
2 green bell peppers (diced)
4 garlic cloves (minced)
1 (28 ounce) can Italian-style diced tomatoes
2 tablespoons tomato paste
2 tablespoons oregano
2 tablespoons basil
1 tablespoon italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
olive oil
parmesan cheese

Directions

1
Add Olive Oil to bottom of large pot on Medium heat. (I go 3 times around the pot with the olive oil. (not enough to cover but enough to saute the veggies).
2
Once the Olive Oil is heated, but not smoking, add the diced onions, green bell peppers, minced garlic, Oregano, Basil, Italian Seasoning, Salt and Pepper to the pot and stir till all the veggies are coated with oil and the seasonings. (If mixture appears too dry, add more olive oil.) Cover and simmer 5 minutes or until Onions are translucent.
3
Add the diced eggplant to the mixture and stir until all is incorporated. Cover and simmer for 10 minutes.
4
Stir in can of Diced Tomatoes and Tomato Paste. Bring to a low boil and then lower heat, cover and simmer for 20 minutes or until all the vegetables are tender. The longer you simmer, the better it will be.
5
When ready to serve you can sprinkle parmesan cheese on top, especially if serving over pasta or by itself. If your serving like an appetizer, omit the parmesan cheese. I usually put the mixture into a dip bowl and arrange the toasted italian bread around it. That way the guests can spoon as much as they want onto the bread/crackers.
6
Enjoy!