How many calories are in Ratatouille?

One serving has 77 kcal. The recipe makes 8 servings (1 cup each).

How much protein is in Ratatouille?

3 g of protein per serving, with 14 g of carbohydrates and 2 g of fat.

What do I need to make Ratatouille?

11 ingredients: 1 tablespoon vegetable oil, 1 large yellow onion (peeled and chopped into 1/4 inch pieces), 4 cloves garlic (peeled and minced), 1 medium eggplant (peeled and diced into 1/4-1/2 inch pieces), 2 zucchini (diced into 1/4-1/2 inch pieces or use 2 cups of frozen zucchini) and 1 red bell pepper (cored, seeded, and diced into 1/4 inch pieces) ….

Ratatouille

Name: Ratatouille
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8 servings
Ingredients: 1 tablespoon vegetable oil; 1 large yellow onion (peeled and chopped into 1/4 inch pieces); 4 cloves garlic (peeled and minced); 1 medium eggplant (peeled and diced into 1/4-1/2 inch pieces); 2 zucchini (diced into 1/4-1/2 inch pieces or use 2 cups of frozen zucchini); 1 red bell pepper (cored, seeded, and diced into 1/4 inch pieces); 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 3 1/2 cups canned low-sodium tomatoes (including the juice or fresh tomato); 1 lemon (quartered); 1/4 cup chopped fresh basil leaves

Simmer eggplant, zucchini, red peppers, and tomatoes with onion, garlic, and seasonings for a delicious flavor in this classic dish.

77kcal per serving

3 gprotein

14 gcarbohydrates

2 gfat

8servings (1 cup)

Prep: 20 min · Cook: 80 min

Ingredients

1 tablespoon vegetable oil nutrition facts
1 large yellow onion (peeled and chopped into 1/4 inch pieces) nutrition facts
4 cloves garlic (peeled and minced) nutrition facts
1 medium eggplant (peeled and diced into 1/4-1/2 inch pieces) nutrition facts
2 zucchini (diced into 1/4-1/2 inch pieces or use 2 cups of frozen zucchini) nutrition facts
1 red bell pepper (cored, seeded, and diced into 1/4 inch pieces) nutrition facts
1 teaspoon dried basil nutrition facts
1/2 teaspoon dried oregano nutrition facts
3 1/2 cups canned low-sodium tomatoes (including the juice or fresh tomato) nutrition facts
1 lemon (quartered) nutrition facts
1/4 cup chopped fresh basil leaves nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	77 kcal
Total fat	2 g	3%
Saturated fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	18 mg	0.8%
Total carbohydrates	14 g	5%
Dietary fiber	5 g	18%
Total sugars	7 g
Added sugars	0 g	0%
Protein	3 g	6%
Vitamin D	0 µg	0%
Calcium	64 mg	5%
Iron	2 mg	11%
Potassium	580 mg	12%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Vegetables: 2 cups

Directions

Put the pot on the stove over medium-low heat and when it is hot, add the oil. Add the onion and garlic and cook until golden, about 10 minutes.
Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.
Add the tomatoes and cook, uncovered, for 20 minutes. Serve right away, garnished with lemon quarters and basil, or cover and refrigerate up to 3 days.

Notes

Learn more about: Onions Garlic Eggplant Zucchini Bell Peppers Herbs Tomatoes Lemons

Source

USDA Center for Nutrition Policy and Promotion

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/ratatouille-0, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.