eggplant and mushroom ratatouille

  • Prep time : 15 minutes
  • Cooking time : 60 minutes
  • Serving : 2 person
  • Phase
  • Intensive,Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Paleo,Vegan,Vegetarian,
  • 113
  • 6.2
  • 10
  • 8.93
  • 3.5
  • 0.48
  • 8.16
  • 110
  • 1 teaspoon olive oil
  • 1 medium onion thinly sliced
  • 2 clove of garlic minced
  • 400 gram tin of diced tomatoes
  • 1 medium eggplant, cut into 1cm cubes
  • 1 medium zucchini, sliced crosswise
  • 200 gram mushrooms sliced
  • 1 red capsicum diced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon seasoning
  • Heat oil in pan
  • Saute the onion until soft, about 2-3 minutes. Add the garlic and cook for 1 minute. Add extra water as necessary to keep from scorching.
  • Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, mushrooms, red pepper, oregano, basil and seasoning.
  • Cover and cook, stirring occasionally, until vegetables are tender, about 1 hour Serve warm.

Related recipes

No related Recipes Available

About cookies on this site


Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Access our Cookie Consent Tool, as seen on every page, to see a complete list of these technology and tell us whether they can be used on your device. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.
x