Easy summer ratatouille recipe you can use 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.
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.
Recipe Notes
Serving size: 1 cup1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)3*PointsPlus (Old plan)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
Nutrition Facts
Easy Weight Watchers Friendly Ratatouille Recipe
Amount Per Serving (1 cup)
Calories 110Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 20g7%
Fiber 3g12%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.