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Weight Watchers Recipe of the Day: Easy Stovetop Ratatouille
I’ve got ratatouille on the brain.
Not Ratatouille (affiliate link), the movie (though it was delightful)!
Did you see it? If not here’s the video trailer…
What I’m thinking about is ratatouille the southern French vegetable dish that originated in Provence, France.
I crave it each summer when all the vegetables required to make it – eggplant, tomatoes, onion, bell peppers, and zucchini – are plentiful and full of flavor.
It’s one of the most delicious ways I know to bump up my intake of 0 Points fresh vegetables. Ratatouille is naturally low in calories since it is mostly vegetables.
Just this morning I was thinking about it, putting together the ingredient list in my head, as I was making my way over to More Time at the Table and discovered Alyce’s post for her version of ratatouille.
How serendipitous is that?
Recipe Notes
You can use ratatouille so many ways.
It makes a sensational side dish for chicken or fish, a tasty topping for toasted bread, pasta or polenta, and a fabulous filling for omelets and crepes. Or as a base for poached or scrambled eggs.
There are lots of different ratatouille recipes, some are roasted, others are simmered on the stovetop or in the slow cooker – so feel free to make it whatever way suits you best. Many traditional ratatouille recipes are fussier than this one, suggesting that you cook each vegetable separately.
This is an easy version from one of my favorite cookbooks of the moment – 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) – that only uses 2 teaspoons of olive oil, so it’s low-fat and extra Weight Watchers friendly.
How Many Calories and WW Points in Easy Skillet Ratatouille?
According to my calculations, each serving has just 110 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
1 SmartPoints (Green plan)
1 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
If you like this easy, healthy, delicious Weight Watchers friendly ratatouille recipe you might also like: Slow Cooker Summer Vegetable Soup, Slow Cooker Ratatouille, Healthy Zucchini, Tomato, Mushroom Skillet, Weight Watchers Grilled Baby Eggplant, Slow Cooker Stuffed eggplant, Baked Eggplant Parmesan Melts
If you’ve made this low fat Stovetop Ratatouille, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy WW Friendly Stovetop Ratatouille Recipe
Equipment
Ingredients
- 2 teaspoon extra virgin olive oil (affiliate link)
- 2 cloves garlic, minced
- 1 large red bell pepper, coarsely chopped
- 1-1/2 cups chopped onion
- 2 teaspoons herbes de Provence (affiliate link) or Italian seasoning
- 2 small zucchini, cut into 1-inch chunks
- 1 eggplant, trimmed and cut into 1-inch chunks
- 1 can (14.5 ounces) diced tomatoes with their juice
- 1 cup water
- salt and pepper
- 1/4 cup roughly chopped fresh basil, if desired
- 2 teaspoons red wine vinegar or balsamic vinegar
Instructions
- Heat the oil in a large skillet (affiliate link) over medium-high heat. Add the garlic, red pepper, onions and herbes de Provence (affiliate link), and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the zucchini and eggplant and cook, stirring occasionally, until softened, about 5 minutes.
- Add the tomatoes and their juice, water and salt and pepper to taste. Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes.
- Uncover and simmer, stirring occasionally, until the mixture is thickened, 15 to 20 minutes more.
- Remove from the heat and stir in the vinegar. Taste and adjust seasonings.
- Serve sprinkled with basil, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 3 PointsPlus (Old plan) There are lots of different ratatouille recipes, some are roasted, others are simmered on the stovetop or in the slow cooker – so feel free to make it whatever way suits you best. Many traditional ratatouille recipes are fussier than this one, suggesting that you cook each vegetable separately. This is an easy version is one of my favorites of the moment. I love that it only uses 2 teaspoons of olive oil, so it is low-fat and extra Weight Watchers friendly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) from Camilla Saulsbury
Here’s video with another delicious version of ratatouille from a real French cook with a real French accent…
If you liked this post and recipe for easy skillet ratatouille, you might also like
- Oven-Roasted Ratatouille Recipe – perfect when you don’t want to attend to the stovetop (Weight Watchers)
- The WW Friendly Vegetarian Recipes (Simple Nourished Living)
- 23 Ways to Get More Fruits and Vegetables in Your Life (Simple Nourished Living)
i use bitterbeans instead of aubergine as i hate them.they are much nicer in rattatoulle slight more calories but as its a low calorie dish it not thatmuch more i dont eat potatoes with my ratty but do sprinkle on some grated parmesan . still not a lot of caloriesbut adds to the over taste . .
Hi Martha,
Do you have to salt eggplant (and possibly zucchini) before cooking? Thank you!
Hi Janis, Lots of recipes suggest you salt and let sit and then rinse and dry eggplant before cooking which I usually do for eggplant parmesan. I did not do that for this recipe and thought it was fine. Much might depend on the size and age of the eggplant. I’ve never salted zucchini. Hope this helps. ~Martha
Outstanding!
Ratatouille is one of my favorite summer dishes – great way to use all of summer’s bounty!