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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

While the eggplant sits, dice the zucchini, bell peppers, onion, and tomatoes into 1/2-inch pieces. Mince the garlic.

Step 3

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.

Step 4

Add the eggplant to the skillet and cook, stirring occasionally, for about 8 minutes until it begins to soften.

Step 5

Stir in the zucchini and bell peppers, and cook for another 8-10 minutes until the vegetables are tender but not mushy.

Step 6

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.

Step 7

Taste and adjust seasoning if needed. Stir in the fresh basil and parsley just before serving for a burst of freshness.

Step 8

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

Serving size	(2042.6g)

Amount per serving	% Daily Value*
Calories	960.2

Total Fat 47.4g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 6722.8mg	0%
Total Carbohydrate 125.8g	0%
Dietary Fiber 35.6g	0%
Total Sugars 79.6g
Protein 20.9g	0%

Vitamin D 0IU	0%
Calcium 303.4mg	0%
Iron 7.7mg	0%
Potassium 4499.7mg	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: 42.1%

Protein: 8.2%

Carbs: 49.7%