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Ratatouille Recipe

  • 1 medium eggplant
  • 1 teaspoon salt, plus more to taste
  • 1 medium red bell pepper, cored, seeded, and deveined
  • 1 medium yellow bell pepper, cored, seeded, and deveined
  • 3 medium zucchini
  • 1 cup olive oli
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 large tomatoes, peeled, seeded, and chopped, or use 1 cup canned Italian-style tomatoes, drained
  • ½ cup dry white wine
  • ½ cup chicken stock, homemade or low-sodium canned
  • ½ cup chopped basil
  • ½ cup chopped fresh parsley
  • 1 teaspoon chopped fresh mint
  • ½ teaspoon chopped fresh thyme leaves
  • 1 bay leaf
  • Freshly ground black pepper, to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 309kcal (15%)
Total Fat 28g (43%)
Saturated Fat 4g (19%)
Cholesterol 0mg (0%)
Total Carbohydrate 13g
Dietary Fiber 4g
Sugars 6g
Protein 3g
* 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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