Ratatouille Is Tasty & Healthy

Delicious Ratatouille

Ratatouille Is Tasty & Healthy

Ratatouille  is tasty & healthy,  packed full of tomatoes a major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. It is also a great source of vitamin C, potassium, folate and vitamin K. https://www.healthline.com/health-news/8-ways-the-mediterranean-diet-can-help-you-live-a-longer-and-healthier-life

Research supports the use of the Mediterranean diet as a healthy eating pattern for the prevention of cardiovascular diseases, increasing lifespan & healthy aging. When used in conjunction with caloric restriction, the diet may also support healthy weight loss.




Ratatouille Is Tasty & Healthy – Benefits:



Is ratatouille good for you? the answer is yes, below are some of the nutrients.

  • Eggplant – Is not a significant source of most vitamins and minerals. However, the vegetable provides manganese and small amounts of potassium, vitamin K, vitamin C, vitamin B6, niacin, copper, and magnesium,
  • Zucchini – Vitamin A, manganese, vitamin C, potassium, magnesium, vitamin K, folate, copper, phosphorus, Vitamin B6 & thiamine. It also contains small amounts of iron, calcium, zinc & several other B vitamins.
  • Tomatoes – Vitamin A, thiamine, riboflavin, niacin, B6, lutei, zeaxanthin, lycopene, folate, vitamin E, K, choline, calcium, copper, iron, magnesium, phosphorus, potassium, selenium & zinc
  • Onion – Onions and garlic, though, are the unsung nutritional heroes. Onions are a great source of vitamin C, vitamin B6, potassium, and folate.
  • Garlic is full of even more valuable nutrients such as vitamin C, vitamin B6, copper, calcium, potassium, manganese, thiamin, and phosphorus.
  • Olive oil – Apart from its beneficial fatty acids, it contains modest amounts of vitamin E & K. But olive oil is also loaded with powerful antioxidants. These antioxidants are biologically active & may reduce your risk of chronic diseases

Health Benefits of Ratatouille:



  • An Anti-Inflammatory Powerhouse

  • Reduces Obesity & Type 2 Diabetes

  • Lowers Risk of Stroke & Coronary Heart Disease in Women

  • Improves Gut Health

  • Lowers Risk of Dementia and Cognitive Decline

  • May Reduce the Risk of Common Cancers

  • Reduces High Blood Pressure

  • Helps with weight loss

  • Rheumatoid Arthritis

Why the Mediterranean diet?


Interest in the diet began in the 1950s when it was noted that heart disease was not as common in Mediterranean countries as it was in the U.S. Since then, numerous studies have confirmed that the Mediterranean diet helps prevent heart disease and stroke.


Ratatouille Ingredients


  • 2 tbsp olive oil
  • 1 red onion sliced
  • 2 garlic clives, minced
  • 2 large eggplants, cut into 1.5cm pieces
  • 3 Zucchinis, halved and cut into 2cm pieces
  • 3 mixed peppers, cut into 2cm pieces
  • 1 tbsp tomato purée
  • 6 large ripe tomatoes, roughly chopped
  • Small bunch of basil roughly chopped, plus a few extra leaves to serve
  • Few thyme sprigs
  • 400g can crushed tomatoes
  • 1 tbsp red wine vinegar
  • 1 tsp raw sugar




  • Heat the oil in a large frying pan or wok & fry the onion for 8 mins until translucent – Add the garlic and fry for 1 min -Turn the heat to medium-high – add the eggplant & fry for 5 mins until golden. Stir in the zucchini & peppers & fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt & bring to the boil.
  • Transfer to the slow cooker & cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil & serve with sourdough or gluten free bread, if you like. https://www.nutritionalhealthenterprises.com/ultimate-gluten-free-bread/




Ratatouille Is Tasty & Healthy





Ratatouille Is Tasty & Healthy Summary:


Ratatouille is tasty & healthy, it is light on the stomach & is extremely versatile, it can be served with sourdough, crusty gluten free bread, pasta, couscous, rice or quinoa.

I have also used the leftovers the next night with mashed potatoes/sweet potato, peas & broccolini.




Picture of Chris Tompson

Chris Tompson

Leave a Comment

Your email address will not be published. Required fields are marked *