Ratatouille (Gluten Free Recipe)

Ratatouille can seem intimidating, but it is relatively simple to prepare but sure to impress. Consider serving it with gluten-free pasta to round out the meal.



  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed and minced
  • 1 large onion, quartered and thinly sliced
  • 1 small eggplant, cubed
  • 1 red bell pepper, coarsely chopped
  • 1 yellow bell pepper, coarsely chopped
  • 4 large tomatoes, coarsely chopped
  • 2 small zucchini, coarsely chopped
  • 1 tablespoon fresh basil
  • 1/2 teaspoon fresh thyme
  • 2 tablespoons of balsamic vinegar
  • 1 cup of prepared tomato sauce or marinara


  1. In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

  2. Add tomatoes, zucchini and herbs; mix well. Cover and cook over low heat about 15 minutes or until eggplant is tender but not too soft. Serves 4.

Nutrition Facts


Calories: 203

Total Fat: 8 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 341 mg

Total Carbohydrates: 33 g

Fiber: 8 g

Sugar: 18 g

Protein: 4 g