Zucchini and Eggplant Ratatouille copyright 2011 art of living,PrimaMedia Inc./Maria Liberati Recipe

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Fresh zucchini, eggplant, onion- these vegetables should be very fresh, eggplants and zucchini should be firm. Buy your produce locally from a local farm is possible to insure freshness.
Ratatouille of Zucchini and Eggplant
From my best sellling book The Basic Art of Italian Cooking and BLOG at

Servings: 4


Cost per serving $2.96 view details


  1. Wash eggplant and zucchini. Cut zucchini into 1/4 inch slices. Cut eggplant into 1/4 inch cubes. Wash tomatoes. Fillet them by removing inside liquid and seeds. Slice into thin slices.
  2. In large saute pan, heat olive oil. Saute whole garlic cloves, chopped onions till golden. place in cut eggplants and zucchini and 1/2 cup dry white wine, 1/2 cup water. Saute for 10 minutes, stirring. Add in tomatoes, stirring and saute for another 10 minutes or until eggplant and zucchini are tender. If at any time liquid is needed add in a little water.
  3. When done remove from heat and add in cubed mozzarella and grated parmigiana-reggiano cheese. Stir, mozzarella cheese will become stringy. Serve warm or cool. Either way this is a delicious dish for a summer day. Serve with grissini sticks and  dry white wine. We had some Falenghina (one of my favorite white wines) with this dish.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 703g
Recipe makes 4 servings
Calories 315  
Calories from Fat 156 50%
Total Fat 17.73g 22%
Saturated Fat 5.34g 21%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 246mg 10%
Potassium 1607mg 46%
Total Carbs 32.7g 9%
Dietary Fiber 15.6g 52%
Sugars 15.56g 10%
Protein 13.13g 21%



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