Julia Child's Ratatouille

Name: Julia Child's Ratatouille
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1 pound eggplant; 2 cloves garlic, mashed; 2 (about 1 cup) sliced green bell peppers; 7 T olive oil, divided; 3 T parsley, minced; Salt; salt and pepper to taste; 1/2 pound (about 1 1/2 cups) yellow onion, thinly sliced; 1 pound zucchini

“Julia Child's Ratatouille is a Mediterranean recipe that serves 6. This hor d'oeuvre has 199 calories, 2g of protein, and 17g of fat per serving. For 92 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista has 3 fans. Head to the store and pick up zucchini, garlic, bell peppers, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 68%, this dish is solid. Julia Child's Ratatouille, Julia Child's Vichyssoise, and Julia Child's Eggplant Pizzas are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Eggplant1 lb
Garlicmashed2 cloves
Bell peppersabout 1 cup1 cup
Olive oildivided7 tsp
Parsleyminced3 tsp
Salt6 servings
Salt and pepper6 servings
Onionabout 1 1/2 cups, thinly sliced1.5 cups
Zucchini1 lb

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Peel the eggplant and cut into lengthwise slices 3/8 in thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the two ends, and cut into slices about the same size as the eggplant.
2
Place the vegetables in a bowl and toss with 1 teaspoon salt.
3
Let stand for 30 minutes.

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