Eggplant Ratatouille

Eggplant Ratatouille

Cook up Knorr's delicious Eggplant Ratatouille made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
  • 26 MINS

    Cooking Time

  • 20 MINS

    Prep Time

  • 8 People


  • 2 Tbsp. (30 mL) olive oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 lbs. (1 kg) Japanese eggplant *, halved lengthwise and cut into 1/4-inch/6 mm-thick slices
  • 2 small zucchini, sliced
  • 1 red bell pepper or green bell pepper, (or 1/2 of each), cut into chunks
  • 1 Knorr® Vegetable Bouillon Cube
  • 1 cup (250 mL) water
  • 1 can (213 mL) no salt added tomato sauce
  • 1/4 cup (60 mL) chopped fresh parsley leaves

  1. Heat olive oil in a large nonstick saucepot over medium-high heat and cook onion and garlic until tender, about 3 minutes, stirring occasionally.

  2. Stir in eggplant and cook about 3 minutes. Stir in zucchini, bell pepper, Knorr® Vegetable Bouillon Cube dissolved in warm water and tomato sauce. Bring to a boil.

  3. Reduce heat and cook covered about 15 minutes, stirring occasionally, until vegetables are tender. Remove from heat and stir in parsley.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 100.0
Calcium (g) 10.0 mg
Carbohydrates (g) 13.0 g
Fat (g) 4.0 g
Fiber (g) 4.0 g
Iron (g) 1.0 mg
Potassium (g) 225.0 mg
Protein (g) 3.0 g
Saturated Fat (g) 0.5 g
Sodium (g) 125.0 mg
Sugar (g) 8.0 g
Trans Fat (g) 0.0 g

Chef's Tip: For added color and a touch of sweetness, add a sliced carrot along with the zucchini and pepper.

*Substitution: Can't find Japanese eggplant? You can use 1 large eggplant (about 2 lbs/1 kg.), cut into 3/4-in/2 cm cubes.

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