Ratatouille
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 75 min · vegetarian, vegan, gluten-free, dairy-free, low-carb
224 cal
5g protein
24g carbs
12g fat
per serving · estimated
Ingredients
- 1 large diced eggplant
- 1 diced zucchini
- 1 diced red bell peppers
- 1 diced yellow onion
- 1 (28 oz) can canned crushed tomatoes
- 4 cloves minced garlic
- 1/4 cup extra-virgin olive oil
- 2 sprigs fresh thyme
- 1/4 cup chopped fresh basil
- 1 bay leaf
Method (tap to check — screen stays awake)
- Saute the eggplant in olive oil until browned and softened, then set aside.
- Cook the peppers and zucchini separately until lightly colored and remove.
- Soften the onion and garlic in the same pot, then stir in the crushed tomatoes, thyme, and bay leaf.
- Return all the vegetables, season, and simmer gently for 30 minutes until melded and thick.
- Discard the bay leaf, stir in the fresh basil, and cool before portioning.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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