Eat Without

Ratatouille

Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Here is the perfect recipe to make when your garden or market is overflowing with peppers, eggplant, and tomatoes. Add cooked chicken or tofu to make this side dish a complete meal.

Makes
8 Servings

Ingredients

  • 2 tablespoons canola oil
  • 1 yellow onion (sliced)
  • 3 garlic cloves (minced)
  • 2 bell peppers (green, red, or yellow)
  • 1 eggplant (peeled and cut into 1 inch cubes)
  • 1 can (14.5 ounces) diced tomatoes, low-sodium (undrained)
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped parsley

Directions

  1. Wash hands with soap and water.
  2. Heat oil in a large saucepan and sauté onion, garlic, bell peppers, and eggplant until tender, about 15 minutes.
  3. Add tomatoes and basil, cook about 10 minutes. Add pepper and parsley before serving.
  4. Serve hot. Cover and refrigerate within 2 hours.

Notes

Optional: Use a bag of frozen vegetables. It will be more economical than fresh vegetables and contain less sodium than canned vegetables. Learn more about: Onions Garlic Bell Peppers Eggplant Tomatoes Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.