Ratatouille Recipe


Ratatouille Recipe


Eggplant, zucchini, tomatoes, bell pepper, garlic and onion sauteed with fresh herbs. Perfect way to use up your summer garden vegetables.

Gina’s Weight Watcher Recipes

Servings: 6 • Serving Size: 1 1/4 cup • Points +: 3 pts • Smart Points: 1

Calories: 103.6 • Fat: 1.1 g • Protein: 3.8 g • Carb: 23.2 g • Fiber: 5.4 g • Sugar: 3.1 g

Sodium 96.4 mg without adding salt

  • Author: Melissa Owens


1 large onion, chopped

2 red bell peppers, chopped

3-4 small zucchini squash, cut into 1/4 inch slices

1 large eggplant, peeled and cubed

4 large tomatoes, chopped

3 cloves garlic, chopped

2 tbsp chopped fresh parsley

1 bay leaf

1 sprig rosemary

2 sprigs of thyme

salt and fresh pepper to taste

1/3 cup seasoned whole wheat bread crumbs


In a 4-quart dutch oven or saucepan, spray a pan with cooking spray. Cook the onion and the garlic on low heat until soft, 5-6 minutes, do not let garlic burn. Add eggplant, peppers and tomatoes, bring to simmer covered for 15 minutes. Add zucchini, simmer for 10 more minutes or until the vegetables are soft. Stir in the herbs, season with salt and pepper to taste.

Sprinkle on the bread crumbs and cook another 5 minutes. Remove the bay leaf and serve.


Rack of Lamb with Dijon Glaze over Wilted Baby Spinach

Rack of Lamb with Dijon Glaze over Wilted Baby Spinach Recipe

Roast Beef

Roast Beef Recipe