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Cremini Ratatouille

Cremini Ratatouille

Serves: 2

Category: Main Dishes - Vegan
Tags: Anti-Cancer/High Micronutrient, Diabetes Reversal

Average Rating: 
Rated by: 35 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Ratatouille is a flavorful combination of eggplant, tomatoes and zucchini that originated in the Provence region of southern France. In this version, we add cancer-fighting mushrooms to make it even more nutrient dense.

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1 medium onion, thinly sliced
2 garlic cloves, chopped
2 large tomatoes, chopped
1 medium eggplant, cut into 1-inch dice
1 medium zucchini, sliced crosswise 1-inch thick
10 ounces cremini or other mushrooms, sliced
1 medium red pepper, cut into 1-inch pieces
1 teaspoon oregano
1 teaspoon basil
1 teaspoon Dr. Fuhrman's MatoZest (or other no-salt seasoning blend)
1 tablespoon balsamic vinegar


Heat 1/8 cup water in a large deep skillet. Water saute the onion until softened, about 3 minutes. Add the garlic and cook for 1 minute, adding more water if needed. Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, mushrooms, red pepper and seasonings. Cover and cook, stirring occasionally, until vegetables are very tender, about 1 hour. Stir in balsamic vinegar.

Serve warm or at room temperature.

Note: Leftovers make a great topping for your salad.

Calories 195; Protein 11 g; Carbohydrates 42 g; Sugars 21 g; Total Fat 1.6 g; Saturated Fat 0.3 g; Cholesterol 0 mg; Sodium 40 mg; Fiber 14.6 g; Beta-Carotene 1961 ug; Vitamin C 130 mg; Calcium 125 mg; Iron 3 mg; Folate 182 ug; Magnesium 102 mg; Potassium 2088 mg; Zinc 2.9 mg; Selenium 38.6 ug

Comments (11):


K Wilson

12/01/2009 10:15 AM

Rated this recipe:

easy & very tasty


04/26/2010 03:55 PM

Rated this recipe:

I can't believe more people have not tried this, this was the best surprise of any recipe I've tried. So very good, even the kids that tried it liked it. It's hard to believe I was eating eggplant. It was so tender and tasteful. You would be crazy not to try it. Great recipe.


07/10/2010 03:25 PM

Rated this recipe:

I agree this is an excellent recipe. My wife and I really enjoyed it.


10/26/2011 01:18 PM

Rated this recipe:

This was very easy, really enjoyed it! I used a few leaves of fresh basil instead of dried. I also added 2 tablespoons of canned diced green chili peppers (it had 35 mg sodium to the whole dish - not too bad) I served it over a small bit of brown rice cooked in the pressure cooker. It would be good over hearty greens as well. It was fantastic!


07/26/2012 09:01 PM

Rated this recipe:

What we made turned out delicious and wholesome, better than one would suppose from reading the ingredients. However, to keep the vegetables from scorching required adding about two cups of vegetable broth, which was not expected from the recipe or the comments from others who've tried this.


09/27/2012 07:12 PM

Rated this recipe:

This was surprisingly good. I was a bit uncertain while it was cooking, but it turned out fine. I used canned tomatoes and there was plenty of liquid. (I did have to use about a cup of water when water sauteeing the onions.)


05/15/2013 02:47 PM

Rated this recipe:

This recipe is delicious and easy to make. I just came home from work and it took no time at all, made the house smell wonderful, and was a wonderful dish. I recommend this one to anyone wanting a quick and tasty meal.


08/13/2013 10:51 PM

Rated this recipe:

Easy, tasty, light, healthy.


06/03/2014 01:02 PM

Rated this recipe:

I really like this recipe because it's easy and tastes great. I don't have MatoZest, so put in a few chopped up sun dried tomatoes instead. I also served it over Mung Bean fettuccini. It went really well!


02/27/2016 05:35 PM

Rated this recipe:

Made this exactly according to recipe, except used button mushrooms and Mrs Dash Italian Seasoning, 1/2 TBS in place of the Matozest. Outstanding! 2 servings, 180 calories? No way I can eat half of this at one sitting. It's 4 servings for me. I've had it over bean pasta, as a pizza topping, over Romaine and just in a bowl. It's good any way you eat it. A new regular for me, and I've been eating this way for over 2 years. The prep took me 15 minutes, very reasonable for such a great result. Love it topped with Nutritarian "parmesan".


01/07/2020 07:31 PM

Rated this recipe:

This is the best ratatouille recipe! I cooked it in my cast iron skillet on low. As the vegetables cooked down, the liquid increased. My husband commented that it tastes phenomenal!