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Eggplant Ratatouille

  • 2 Tbsp. olive oil
  • 1 medium red onion, sliced
  • 2 cloves garlic, finely chopped
  • 2 lbs. Japanese eggplant, halved lengthwise and cut into 1/4-inch-thick slices*
  • 2 small zucchini, cut into half circles
  • 1 yellow bell pepper, cut into chunks
  • 1 Knorr® Vegetarian Vegetable Bouillon Cubes
  • 1 cup water
  • 2 medium tomatoes, chopped
  • 1/4 cup fresh parsley leaves



Amount per serving

Calories from Fat35
Total Fat4g
Saturated Fat0.5g
Trans Fat0g
Total Carbs12g
Dietary Fiber4g
Vitamin C100%
Vitamin A10%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 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. 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.