Advertisement
Ingredients
2 ½ pounds eggplant, scrubbed, unpeeled and cut into 1-inch cubes
7 sprigs of fresh dill, tough stems removed
2 ½ pounds zucchini, washed, trimmed and cut into slices ¼-inch thick
1 ¼ pounds onions, peeled and sliced ¼-inch thick
3 green peppers, seeded, cored and cut into 1-inch pieces
2 large or 3 medium-sized cloves garlic, put through garlic press
6 sprigs fresh parsley
1 teaspoon dried oregano
1 pound fresh, ripe plum tomatoes
3 tablespoons drained capers
6 to 8 tablespoons distilled white vinegar
Freshly ground black pepper to taste
Nutritional analysis per serving
50 grams carbs; 231 calories; 1 gram polyunsaturated fat; 1 gram saturated fat; 2 grams fat; 18 grams fiber; 196 milligrams sodium; 10 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place all of the ingredients in one large pot or two small ones. Mix contents to distribute seasonings.
- Step 2
Cover and cook over low heat, just below simmer, for 45 minutes. Ratatouille is cooked when vegetables are soft. Drain well and divide in half.
Private Notes
Comments
Not the best ratatouille but it may be the fastest. It's more like a vegetable stew and delicious in its own right.
I used more vinegar and it was delicious. Ignore the last instruction, it seems like a mistake.
The vinegar made for an interesting dish. The dill is an unusual herb in this, a change from basil.
This is the weirdest ratatouille recipe I have ever come across. Just throw everything in the pot, no salt, no oil. Really? Actually it’s. It bad as a vegetable base for other dishes, it certainly not a stand-alone.