Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Baked Ratatouille

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $8.61 One serving costs about $8.61 One serving costs about $8.61

$8.61 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,gluten-free,healthy,primal,gluten free,lacto ovo vegetarian,primal lunch,main course,main dish,dinner Mediterranean,French,Eastern European,European,Greek
spoonacular Score:92%

Spoonacular Score: 92%

 

Baked Ratatouille is a gluten free, primal, and vegetarian main course. For $7.9 per serving, this recipe covers 58% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 985 calories, 30g of protein, and 69g of fat each. A mixture of zucchini cut /2" pieces, feta cheese, basil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. 1 person has tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. Try Baked Ratatouille, Baked Ratatouille, and Baked Ratatouille for similar recipes.

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Terra Blanca "ONYX" Mountain Bordeaux Blend. It has 4 out of 5 stars and a bottle costs about 103 dollars.

Terra Blanca "ONYX" Mountain Bordeaux Blend

Raspberry and cherry with notes of violets lift from the glass and mingle with soft spice and toasted oak on the nose. Smooth, lush flavors of blackberry, black cherry, and cassis wrap around a core of full, yet soft, structured tannins. Cedar notes with light touches of spice fold into lingering cherry and berry flavors surrounded by a sea of rich chocolate on the palate.

» Get this wine on Amazon.com

Ingredients

Servings:
1 large
1 large diced eggplant
diced eggplant
4 oz
4 oz diced feta cheese
diced feta cheese
0.5 cups
0.5 cups fresh basil
fresh basil
5
5  garlic cloves
garlic cloves
2
2  diced green bell peppers
diced green bell peppers
3 Tbsps
3 Tbsps olive oil
olive oil
1
1  onion
onion
2 Tbsps
2 Tbsps red wine vinegar
red wine vinegar
2 large
2 large tomatoes
tomatoes
1 large
1 large zucchini
zucchini
1 large diced eggplant
1 large
diced eggplant
4 oz diced feta cheese
4 oz
diced feta cheese
0.5 cups fresh basil
0.5 cups
fresh basil
5  garlic cloves
5
garlic cloves
2  diced green bell peppers
2
diced green bell peppers
3 Tbsps olive oil
3 Tbsps
olive oil
1  onion
1
onion
2 Tbsps red wine vinegar
2 Tbsps
red wine vinegar
2 large tomatoes
2 large
tomatoes
1 large zucchini
1 large
zucchini

Equipment

dutch oven
dutch oven
pie form
pie form
oven
oven
dutch oven
dutch oven
pie form
pie form
oven
oven


Instructions

  1. Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
  2. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper.
  3. Preheat oven to 350 degrees. Spread in 9-inch pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.
  4. This recipe yields about 3 cups.
  5. Yield: 3 cups

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.91
Ingredient
1 large diced eggplant
4 ounces diced feta cheese
½ cups fresh basil
5 garlic cloves
2 diced green bell peppers
3 tablespoons olive oil
1 onion
2 tablespoons red wine vinegar
2 larges tomatoes
1 large zucchini
Price
$1.52
$2.67
$0.47
$0.33
$0.73
$0.50
$0.24
$0.15
$1.37
$0.93
$8.91

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Traditionally, feta cheese is made from sheep's or goat's milk (or a combination of the two). Now some supermarkets sell "feta-style" cheeses made from cow's milk. If you want the authentic feta experience, be sure to read the label carefully.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
1027 Calories
32g Protein
69g Total Fat
82g Carbs
100% Health Score
Limit These
Calories
1027
51%

Fat
69g
107%

  Saturated Fat
23g
147%

Carbohydrates
82g
27%

  Sugar
49g
54%

Cholesterol
100mg
34%

Sodium
1336mg
58%

Get Enough Of These
Protein
32g
65%

Vitamin C
324mg
393%

Vitamin K
154µg
147%

Manganese
2mg
146%

Vitamin B6
2mg
128%

Vitamin A
5779IU
116%

Fiber
27g
111%

Potassium
3509mg
100%

Vitamin B2
1mg
95%

Phosphorus
813mg
81%

Folate
322µg
81%

Calcium
788mg
79%

Vitamin E
10mg
73%

Magnesium
231mg
58%

Vitamin B1
0.85mg
57%

Copper
1mg
54%

Vitamin B3
9mg
46%

Zinc
6mg
43%

Vitamin B5
3mg
39%

Iron
6mg
33%

Vitamin B12
1µg
32%

Selenium
21µg
31%

Vitamin D
0.45µg
3%

covered percent of daily need

Related Recipes