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Quick ratatouille

Classic, healthy and updated, this makes a great side or a main dish served with crusty whole grain bread or over whole wheat pasta or rice.
Recipe and photo provided by CanolaInfo.org
Quick ratatouille in a white baking dish with a serving spoon on the side.
6 servings  / 36 min

Prep 15 min / Cook 21 min

Ingredients
  • 2 tbsp (25 mL) canola oil
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 1 medium eggplant, large-diced
  • 1 red pepper, chopped coarsely
  • 3 cups (750 mL) tomatoes, chopped
  • 2 small zucchini, halved and sliced
  • 1 tsp (5 mL) ground thyme
  • 2 tbsp (25 mL) tomato paste
  • 1 tsp (5 mL) ground oregano
  • 1 tsp (5 mL) dried basil
  • 1 tsp (5 mL) granulated sugar
Directions
  1. In large skillet, heat canola oil over moderate heat. Add onion and garlic, sauté until tender, about 3 minutes.
  2. Add eggplant, red pepper, tomatoes and zucchini; sauté about 3 more minutes. Stir in thyme, tomato paste, oregano, basil, and sugar. Simmer until vegetables are tender-crisp, about 15 minutes.
Nutritional info per serving (1 cup / 250 mL)
  • Calories: 110
  • Protein: 3 g
  • Total fat: 5 g
    Saturated fat: 0 g
    Cholesterol: 0 mg
  • Carbohydrates: 16 g
    Fibre: 6 g
    Sugars: 8 g
    Added sugars: 1 g
  • Sodium: 210 mg
  • Potassium: 621 mg