Comida Kraft
Recipe Box

Ratatouille

Ratatouille is rated 4.05 out of 5 by 20.
Prep Time
20
min.
Total Time
1
hr.
26
min.
Servings

12 servings

Celebrate a successful trip to the farmers' market, or just use up what's in the crisper, to make this delicious Healthy Living Ratatouille.

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What You Need

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Make It

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  • Place eggplant in colander. Sprinkle with salt; mix lightly. Let stand 30 min. Rinse, drain and pat dry with paper towel.
  • Heat 1/4 cup dressing in large nonstick skillet. Add eggplant; cook and stir 6 to 7 min. or until softened and browned. Spoon eggplant to side of skillet. Add 3 Tbsp. of the remaining dressing, peppers, zucchini, garlic and onions to center of skillet; cook and stir 3 to 5 min. or until vegetables are tender. Spoon to side of skillet. Add remaining dressing and tomatoes; cook and stir 3 min. Mix vegetables and tomatoes; cover. Cook on low heat 15 to 20 min. or until vegetables are very tender, stirring occasionally.
  • Stir in basil.

Substitute

Substitute 1 can (28 oz.) whole tomatoes, drained and chopped, for the chopped fresh tomatoes.

Servings

  • 12 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 2 Vegetable
  • 1/2 Fat

Nutrition Bonus

Not only do the red peppers in this vegetable side dish provide a good source of vitamin A, but they are also rich in vitamin C.

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 60
Total fat 2.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 240mg
Carbohydrate 11g
Dietary fiber 3g
Sugars 7g
Protein 2g
% Daily Value
Vitamin A 25 %DV
Vitamin C 110 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I prefer to change this recipe to duplicate the Disney's movie version of this yummy dish. I prefer to change this recipe to duplicate the Disney's movie version of this yummy dish. Add a baby yellow squash, and slice all of your small veggies then layer in a circular motion around an oval glass baking dish. Drizzle the top with an italian dressing and basil for flavor. Bake at 350 degrees F for about 50 minutes. Make sure the glass dish is lightly coated in olive oil before layering veggies. This is a prettier version and takes more time but it is a dish to impress and the family LOVED it!
Date published: 2009-09-01
Rated 5 out of 5 by from Ratatouille came highly recommended from a coworker, and I tried this recipe. Ratatouille came highly recommended from a coworker, and I tried this recipe. It was even better than hers! I'm a veggie-lover and the flavor is just incredible. I used a little more catalina when cooking the veggies, and used canned stewed tomatoes instead of fresh which was also very good. I make this recipe often, it's delicious!
Date published: 2006-01-03
Rated 5 out of 5 by from I thought the Catalina dressing was the perfect flavor to complement the mixture of vegetables and... I thought the Catalina dressing was the perfect flavor to complement the mixture of vegetables and eggplant. I liked the fact that the flavor of the dressing perfectly matched. I would make this recipe again again. I especially liked the way it flavored the eggplant.
Date published: 2008-08-13
Rated 5 out of 5 by from LOVED IT! LOVED IT! with the farmers markets in full swing this is a fresh, cheap and easy dinner to make. I used the light done right catalina so there was almost No fat!!! also, mix in a short cooked pasta like ziti or elbows yummy
Date published: 2007-08-12
Rated 5 out of 5 by from YUM! YUM! I too used more Catalina than noted without the recipe suffering. I also added some yellow pepper and mushrooms, as well as lots of extra garlic - this recipe is a winner!
Date published: 2006-11-07
Rated 1 out of 5 by from This one was not my favorite. This one was not my favorite. I usually like these vegetables and maybe I didn't cook this right... but anyway. Also, it seemd like it made a LOT.
Date published: 2006-11-30
Rated 4 out of 5 by from I would first skin the eggplant before cooking it because the skin was a little tough. I would first skin the eggplant before cooking it because the skin was a little tough. I served this with italian chicken and was a great sensation.
Date published: 2010-06-18
Rated 4 out of 5 by from I've made this several times but used Italian dressing because that was what I had in the house. I've made this several times but used Italian dressing because that was what I had in the house. It was great and lo cal as well
Date published: 2008-05-01
  • 2016-08-29T10:29CST
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