Recipe Image
Photo Credit:
NDSU Extension


Recipe Type

Ratatouille is traditionally a French dish of stewed vegetables.



  • ¼ cup olive oil

  • 2 cloves garlic, minced

  • 1 onion, sliced

  • 1 green pepper, seeded and cut in strips

  • 3 medium zucchini, cut in ¼-inch slices

  • 1 medium eggplant, cubed

  • 2 teaspoons dried basil

  • 1 teaspoon dried oregano

  • 1½ teaspoons salt

  • ⅛  teaspoon black pepper

  • 3 tomatoes, cut in wedges



Heat oil in large skillet; add garlic, onion, green pepper and zucchini. Cook about three minutes or until onion is tender, stirring frequently. Add eggplant, herbs and seasonings and then cover and cook over medium heat for 15 minutes, stirring occasionally. Add tomato wedges; cover and cook five for minutes longer or until tomatoes are heated. Serve hot or cold.

Dietary and Nutrition


One cup of eggplant has 20 calories, 0 g fat, 5 g carbohydrate, 1 g protein, 3 g fiber, 10% recommended daily intake (RDI) of manganese, 5% RDI folate, 5% RDI potassium, as well as vitamin K and C.

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Field to Fork Eggplant! (FN2078 Jan. 2023)

Eggplant stands out for its deep purple color in the garden or produce aisle. Besides color, eggplant also provides many important nutrients. Eggplant is botanically classified as a fruit but is used as a vegetable on menus.

VARY YOUR VEGGIES: Add Some Vegetables to Your Diet (FN1454, Revised April 2020)

Keep washed, ready-to-eat vegetables on hand and easy to find. How many times does someone in your family open the refrigerator door to see what there is to eat and take one of the first foods he or she sees?

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.