Nancy Duke's Ratatouille

Experience the rustic charm of French cuisine with Nancy Duke's Ratatouille, a vibrant medley of fresh, seasonal vegetables simmered to perfection. This classic Provençal recipe features tender eggplant, zucchini, bell peppers, juicy tomatoes, and fragrant herbs like thyme and basil, all brought together in a rich, olive oil-infused base. With its balance of textures and garden-fresh flavors, this versatile dish can be enjoyed warm as a hearty main with crusty bread or served chilled as a refreshing summer side. Ready in just over an hour, Nancy Duke's Ratatouille is both a celebration of wholesome ingredients and a comforting, crowd-pleasing favorite for any occasion. Perfect for vegetarian, gluten-free, and Mediterranean diets, this easy-to-follow recipe is a must-try for lovers of healthy, home-cooked meals.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 4 large Tomatoes
• 1 large Yellow onion
• 4 cloves Garlic
• 4 tablespoons Olive oil
• 4 sprigs Fresh thyme
• 0.5 cup Fresh basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Prepare the vegetables by washing and patting them dry. Dice the eggplant, zucchini, and bell peppers into roughly 1-inch cubes. Dice the tomatoes and finely chop the onion and garlic.

Step 2

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 3

Add the diced eggplant to the pot, sprinkle lightly with salt, and sauté for 5–7 minutes until softened and slightly browned. Remove the eggplant and set it aside.

Step 4

Add another tablespoon of olive oil to the pot. Sauté the zucchini for 4–5 minutes until it starts to soften. Remove the zucchini and set it aside with the eggplant.

Step 5

In the same pot, add the remaining tablespoon of olive oil and sauté the onion and bell peppers for 6–8 minutes, until the onion is translucent and the peppers are tender.

Step 6

Add the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.

Step 7

Return the sautéed eggplant and zucchini to the pot, along with the diced tomatoes.

Step 8

Nestle the thyme sprigs into the vegetable mixture, season with salt and black pepper, and stir to combine.

Step 9

Reduce the heat to low, cover the pot, and let the vegetables cook gently for 35–40 minutes, stirring occasionally. If the mixture starts to stick, you can add a splash of water.

Step 10

Once the vegetables are tender and the flavors have melded, remove the thyme sprigs and discard them.

Step 11

Stir in the fresh basil leaves, tearing them by hand if they’re large. Taste and adjust seasoning as needed with additional salt and pepper.

Step 12

Serve warm as a main dish with crusty bread, or as a side dish to accompany roasted meats or fish. Ratatouille can also be enjoyed chilled as a refreshing summer dish.

Nutrition Facts

Serving size	(2221.2g)

Amount per serving	% Daily Value*
Calories	1121.4

Total Fat 61.4g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 6895.4mg	0%
Total Carbohydrate 135.1g	0%
Dietary Fiber 38.6g	0%
Total Sugars 77.6g
Protein 22.0g	0%

Vitamin D 0IU	0%
Calcium 281.0mg	0%
Iron 6.9mg	0%
Potassium 4829.1mg	0%

*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.

Source of Calories

Fat: 46.8%

Protein: 7.5%

Carbs: 45.8%