Ratatouille Toss

Ratatouille  Toss

Sneak in time-saving prepared vinaigrette to flavor this Provençal favorite, an eggplant stew with delicious sweet onions.

Prep Time



Total Time






tablespoon olive oil
small zucchini, cut in half lengthwise, cut into 1/4-inch-thick slices (1 3/4 cups)
small Japanese eggplant, cut in half lengthwise, cut into 1/4-inch slices (2 cups)
small sweet onion (such as Walla Walla or Maui), cut into thin wedges (1 cup)
garlic cloves, minced
medium tomato, cut into thin wedges
cup purchased balsamic vinaigrette dressing
tablespoons chopped fresh basil
teaspoon salt
oz. (1/4 cup) shredded fresh Parmesan cheese
  1. Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add zucchini, eggplant, onion and garlic; cook and stir 5 to 6 minutes or until vegetables are almost tender. Add tomato; cook and stir an additional 2 minutes or until vegetables are tender.
  2. In medium serving bowl, combine cooked vegetables, dressing, basil and salt; toss gently to coat. Sprinkle with cheese.
Makes 6 (1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
Ratatouille is a dish from the Provence region of France that typically contains eggplant, tomato, onion, bell pepper, zucchini, garlic and herbs. It is an excellent way to use a variety of fresh summer produce.
Ingredient Info
Japanese eggplant is long and narrow with color that ranges from deep to light purple. The outer skin is thin and does not need to be peeled, and the flesh—which contains very small seeds—has a nice delicate flavor. It’s a great alternative to traditional eggplant, as it takes less time to prepare.
Serving Suggestion
Serve this ratatouille with grilled pork chops and rice pilaf.

Nutrition Information:

1 Serving (1/2 Cup)
  • Calories 110
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,),
  • Cholesterol 5mg;
  • Sodium 380mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 3g;
Percent Daily Value*:
    • 1 Vegetable;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.