CookGo
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Ratatouille

Cost $15, save $20

Source: Recommended by CookGo

  • 80 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🧅 1 large yellow onion, diced
    • 🧄 4 cloves garlic, chopped
    • 1 medium eggplant, diced
    • 2 zucchini, sliced
    • 1 red bell pepper, diced

  • Seasoning

    • 1 teaspoon dried basil
    • 1/2 teaspoon dried oregano

  • Canned Goods

    • 🍅 3 1/2 cups canned low-sodium tomatoes, crushed

  • Garnish

    • 🍋 1 lemon, cut into quarters
    • 1/4 cup chopped fresh basil leaves

  • Oil

    • 1 tablespoon vegetable oil

STEPS

1

Put the pot on the stove over medium-low heat and when it is hot, add the oil. Add the onion and garlic and cook until golden, about 10 minutes.

2

Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.

3

Add the tomatoes and cook, uncovered, for 20 minutes. Serve right away, garnished with lemon quarters and basil, or cover and refrigerate up to 3 days.

NUTRIENTS

Per 1 serving

🔥

77

Calories

  • 3g
    Protein
  • 14g
    Carbs
  • 2g
    Fats

đź’ˇ Tips

For a deeper flavor, roast the eggplant, zucchini, and bell peppers beforehand.Make it a day in advance—the flavors deepen as the dish rests.Pair with crusty bread for a complete meal.For extra protein, consider serving with a side of quinoa or chickpeas.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.