Eggplant Ratatouille

Name: Eggplant Ratatouille
Prep time: 20 min
Cook time: 26 min
Total time: 46 min
Yield: 8
Cuisine: French
Ingredients: 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

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

Serves

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

Heat olive oil in a large nonstick saucepot over medium-high heat and cook onion and garlic until tender, about 3 minutes, stirring occasionally.
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.
Reduce heat and cook covered about 15 minutes, stirring occasionally, until vegetables are tender. Remove from heat and stir in parsley.