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Ratatouille Recipe

  • ¼ cup olive oil
  • 1 onion, chopped
  • 1 zucchini, sliced
  • 1 small eggplant, about 8 oz (225g), cut into 1 in (2.5cm) cubes
  • 1 red bell pepper, seeded, cored, and cut into 1 in (2.5cm) pieces
  • 1 garlic clove, chopped
  • 2/3 cup vegetable stock
  • One 14.5 oz (411g) can chopped tomatoes
  • 2 tsp chopped oregano, plus sprigs for garnish
  • Salt and freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 209kcal (10%)
Total Fat 15g (23%)
Saturated Fat 2g (11%)
Cholesterol 0mg (0%)
Total Carbohydrate 19g
Dietary Fiber 7g
Sugars 9g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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