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Quick-Cooking Ratatouille

Ben Fink

Servings: four.

Sweet balsamic vinegar helps mellow the flavors of the vegetables.


  • 1/3 cup olive oil
  • 1 yellow bell pepper, cored, seeded, and coarsely chopped
  • 5 scallions, cut into 1/2-inch pieces
  • 1 small eggplant, peeled and cut into 3/4-inch chunks
  • 1 medium zucchini, thinly sliced
  • 2 cups cherry tomatoes (about 16), quartered
  • 1 large clove garlic, chopped
  • 1 tsp. chopped fresh thyme leaves
  • 1 Tbs. balsamic vinegar; more to taste
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 0
  • Sodium (mg): 280
  • Carbohydrates (g): 17
  • Fiber (g): 6
  • Protein (g): 3


  • In a large, heavy-based skillet, heat about 2 Tbs. of the olive oil over high heat. Add the bell pepper and scallions and sauté until lightly browned, about 4 minutes. Add the remaining oil and the eggplant. Reduce the heat to medium high and sauté the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes. Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.


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