Julia Child's Ratatouille

FOODISTA
11Ingredients
85Minutes
1230Calories

Ingredients

US|METRIC
  • 1 pound eggplant
  • 1 pound zucchini
  • 1 teaspoon salt
  • 7 tablespoons olive oil (divided)
  • 1/2 pound yellow onion (thinly sliced)
  • green bell peppers (2, about 1 cup sliced)
  • 2 cloves garlic (mashed)
  • salt
  • pepper
  • 1 pound tomatoes (firm, ripe, red, peeled, seeded, and juiced, makes about 1 1/2 cups pulp)
  • 3 tablespoons parsley (minced)
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    Directions

    1. Peel the eggplant and cut into lengthwise slices 3/8 in thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the two ends, and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 teaspoon salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.
    2. One layer at a time, sauté the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.
    3. In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.
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    NutritionView More

    1230Calories
    Sodium134% DV3220mg
    Fat146% DV95g
    Protein35% DV18g
    Carbs30% DV89g
    Fiber120% DV30g
    Calories1230Calories from Fat860
    % DAILY VALUE
    Total Fat95g146%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol
    Sodium3220mg134%
    Potassium3850mg110%
    Protein18g35%
    Calories from Fat860
    % DAILY VALUE
    Total Carbohydrate89g30%
    Dietary Fiber30g120%
    Sugars46g92%
    Vitamin A120%
    Vitamin C310%
    Calcium30%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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