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Harvest Ratatouille

 Harvest Ratatouille
“This colorful blend, combining the best of harvest veggies, is a favorite in my house,” shares Edie DeSpain of Logan, Utah. “I serve it with plenty of crusty bread and hot linguine or fettuccine noodles.”
2 ServingsPrep: 20 min. + standing Cook: 10 min.

Ingredients

  • 1 cup cubed eggplant
  • 1/4 teaspoon salt
  • 1/2 cup chopped onion
  • 1/2 medium green pepper, diced
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 3/4 cup diced zucchini
  • 3/4 cup diced yellow summer squash
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh oregano
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 1 medium tomato, chopped
  • 2 tablespoons grated Parmesan cheese
  • Hot cooked pasta, optional

Directions

  • Place eggplant in a colander over a plate; sprinkle with salt and
  • toss. Let stand for 30 minutes; rinse and drain well.
  • In a large nonstick skillet or wok, stir-fry the onion, green pepper
  • and garlic in oil for 2-3 minutes. Add the eggplant, zucchini and
  • yellow squash. Cook and stir for 5-7 minutes or until vegetables are
  • crisp-tender.
  • Stir in the parsley, oregano, dill and pepper; heat through. Sprinkle

2 of 2

Harvest Ratatouille (continued)

Directions (continued)

  • with tomato and Parmesan cheese. Serve over pasta if desired. Yield:
  • 2 servings.
Nutritional Facts: 1-1/4 cups (calculated without pasta) equals 155 calories, 9 g fat (2 g saturated fat), 4 mg cholesterol, 402 mg sodium, 16 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 3 vegetable, 2 fat.