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Eggplant Ratatouille
Cook up Knorr's delicious Easy Eggplant Ratatouille recipe made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
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26 mins
Cooking Time
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20 mins
Prep Time
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8 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 90.0 |
| Calcium (g) | 4.0 % |
| Carbohydrates (g) | 12.0 g |
| Cholesterol (g) | 0.0 mg |
| Fat (g) | 4.0 g |
| Fiber (g) | 4.0 g |
| Iron (g) | 4.0 % |
| Protein (g) | 2.0 g |
| Saturated Fat (g) | 0.5 g |
| Sodium (g) | 220.0 mg |
| Sugars (g) | 6.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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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, yellow pepper and Knorr® Vegetarian Vegetable Bouillon Cubes dissolved in warm water. Reduce heat and cook covered about 10 minutes. Stir in tomatoes and cook until tender, about 10 minutes. Remove from heat and stir in parsley. Serve over hot cooked rice and sprinkle with shredded Manchego or grated Parmesan cheese.
Hints & Tips
*SUBSTITUTION: Use 1 large eggplant (about 2 lbs.), cut into 3/4-inch cubes.
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What you’ll need
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