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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?

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Ratatouille

 
One serving costs about $2.46

$2.46 per serving

1 people like this recipe

1 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

8 vegetarian,lacto ovo vegetarian side dish Mediterranean,French,Eastern European,European,Greek
spoonacular Score:74%

Spoonacular Score: 74%

 

Ratatouille might be just the main course you are searching for. One serving contains 608 calories, 13g of protein, and 45g of fat. This vegetarian recipe serves 8 and costs $1.95 per serving. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. If you have agave nectar, olive oil, garlic cloves, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Try Ratatouille’s Ratatouille (Thomas Keller’s Confit Byaldi), Confit Byaldi (aka Ratatouille’s Ratatouille), and Ratatouille Tatin Tartlets — Tartelettes Tatin à la ratatouille for similar recipes.

Ingredients

Servings:
1 Tbsp
1 Tbsp agave nectar
agave nectar
1
1  eggplant
eggplant
0.16 leaf
0.16 leaf fresh basil
fresh basil
8 oz
8 oz smoked fresh mozzarella
smoked fresh mozzarella
2 Tbsps
2 Tbsps fresh tarragon
fresh tarragon
1
1  garlic cloves
garlic cloves
0.25 cups
0.25 cups fat free half & half
fat free half & half
some
some olive oil
olive oil
0.5
0.5  onion
onion
1
1  orange bell pepper
orange bell pepper
some
some bell pepper
bell pepper
2 sheets
2 sheets puff pastry
puff pastry
1
1  red bell pepper
red bell pepper
some
some salt
salt
1 Tbsp
1 Tbsp tomato paste
tomato paste
2 large
2 large tomatoes
tomatoes
2 large
2 large zucchinis
zucchinis
1 Tbsp agave nectar
1 Tbsp
agave nectar
1  eggplant
1
eggplant
0.16 leaf fresh basil
0.16 leaf
fresh basil
8 oz smoked fresh mozzarella
8 oz
smoked fresh mozzarella
2 Tbsps fresh tarragon
2 Tbsps
fresh tarragon
1  garlic cloves
1
garlic cloves
0.25 cups fat free half & half
0.25 cups
fat free half & half
some olive oil
some
olive oil
0.5  onion
0.5
onion
1  orange bell pepper
1
orange bell pepper
some bell pepper
some
bell pepper
2 sheets puff pastry
2 sheets
puff pastry
1  red bell pepper
1
red bell pepper
some salt
some
salt
1 Tbsp tomato paste
1 Tbsp
tomato paste
2 large tomatoes
2 large
tomatoes
2 large zucchinis
2 large
zucchinis

Equipment

baking pan
baking pan
oven
oven
baking pan
baking pan
oven
oven


Instructions

  1. Preheat Oven to 350-375. Defrost the puff pastry sheets and spread over baking dish.
  2. Make the tomato sauce: Cook the chopped tomatoes, tomato paste, onions, and garlic over medium heat until sauce thickens. Add water or more paste as necessary. Add in the herbs and stir. Slowly incorporate the half & half and agave and adjust until you reach the desired balance of acidity and savory.
  3. Precook the eggplant. I find this step extremely important unless youre using Japanese eggplants which cook more easily. Saute the eggplant slices in olive oil over medium to high heat and flip on other side until cooked and soft.
  4. Spread the tomato sauce into the baking dish on top of the puff pastry. Then layer the veggies and cheese on top (eggplant, zucchini, bell pepper, cheese, and so forth).
  5. Bake for about 40-50 minutes until puff pastry is golden brown and vegetables and cheese are bubbly without being overcooked.
  6. Be transported into the French countryside

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

Price Breakdown

Cost per Serving: $2.50
Ingredient
1 tablespoon agave nectar
1 eggplant
4 leaves fresh basil
8 ounces smoked fresh mozzarella
2 tablespoons fresh tarragon
1 garlic cloves
¼ cups fat free half & half
some olive oil
½ onion
1 orange bell pepper
some bell pepper
2 sheets puff pastry
1 red bell pepper
1 tablespoon tomato paste
2 larges tomatoes
2 larges zucchinis
Price
$0.15
$1.52
$0.08
$3.48
$0.23
$0.07
$0.16
$1.33
$0.12
$1.06
$2.99
$4.90
$0.60
$0.06
$1.37
$1.85
$19.97

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).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of puff pastry you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • 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

  • 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.

  • 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).

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.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • 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

  • 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.

  • 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.

Disclaimer

Nutritional Information

Quickview
639 Calories
14g Protein
45g Total Fat
45g Carbs
39% Health Score
Limit These
Calories
639
32%

Fat
45g
70%

  Saturated Fat
12g
77%

Carbohydrates
45g
15%

  Sugar
12g
14%

Cholesterol
25mg
8%

Sodium
558mg
24%

Get Enough Of These
Protein
14g
29%

Vitamin C
156mg
190%

Vitamin A
4099IU
82%

Manganese
0.81mg
41%

Folate
139µg
35%

Vitamin K
34µg
33%

Vitamin E
4mg
31%

Selenium
20µg
29%

Vitamin B6
0.57mg
29%

Vitamin B2
0.47mg
28%

Vitamin B1
0.39mg
26%

Fiber
6g
26%

Vitamin B3
4mg
24%

Phosphorus
232mg
23%

Potassium
784mg
22%

Calcium
195mg
20%

Iron
3mg
17%

Magnesium
59mg
15%

Zinc
1mg
13%

Vitamin B12
0.67µg
11%

Copper
0.22mg
11%

Vitamin B5
0.77mg
8%

covered percent of daily need

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