Easy WW Friendly Stovetop Ratatouille Recipe

4.09 from 23 votes

Easy WW Friendly Stovetop Ratatouille Recipe

Summer ratatouille can be used in so many ways - as a side dish for chicken or fish, as an appetizer on toasted bread, filling for an omelette or crepe or topping for pasta. Chopped kalamata olives, capers, and fresh parsley are great additions, just remember to adjust the WW points accordingly.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: French

Keyword: roasted vegetables, skillet ratatouille, veggie side dish

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

2 teaspoon extra virgin olive oil
2 cloves garlic, minced
1 large red bell pepper, coarsely chopped
1-1/2 cups chopped onion
2 teaspoons herbes de Provence 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 over medium-high heat. Add the garlic, red pepper, onions and herbes de Provence, 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

Serving size: 1 cup

WW Points: 1

Check the WW Points for this recipe and track it in the WW app.
(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