This recipe is part of the recipe for Vegetable Omelet


Makes about 4 cups


Nonstick cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
4 cups cubed unpeeled eggplant
1 medium yellow summer squash, sliced
1 cup chopped fresh tomatoes
1/4 cup finely chopped fresh basil or 1 teaspoon dried basil
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves
2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme leaves


  1. Spray large skillet with cooking spray; heat over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender. Add eggplant, summer squash, tomatoes, basil, oregano and thyme. Cover; cook over medium heat 8 to 10 minutes or until vegetables are tender. Uncover; cook 2 to 3 minutes or until all liquid is absorbed.

Cook's Tip

Fresh eggplant is available year-round. When purchasing an eggplant, look for one that is plump, glossy and heavy. Avoid any with scarred, bruised or dull surfaces.

Nutritional Information

Serving Size: 1/2 cup Ratatouille
Calories 31
Calories from Fat 7 %
Total Fat <1 g
Saturated Fat <1 g
Carbohydrate 7 g
Fiber 2 g
Protein 1 g
Sodium 5 mg

Dietary Exchange

Vegetable 1

Check out more recipes for Vegetable Side Dish