Wayne Gisslen

Ratatouille

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Preparation info
  • Portions:

    20

    Portion Size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

The method for this preparation is unlike that for the other braised vegetables in this section because no liquid is added. It is classified as a braised item because the vegetables are first sautéed in fat, then simmered in their own juices.

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  1. Prepare the vegetables: Trim the ends of the zucchini and cut into ½‐in. (1‐cm) dice. Peel the eggplant and onions and cut into ½‐in. (1‐cm) dice. Remove the cores and seeds of the peppers and cut into ½‐in. (1‐cm) dice. Chop the garlic. Peel and seed the tomatoes and cut into ½‐in. (1‐cm) dice (if using canned tomatoes, chop coarsely).
  2. Sauté the zucchini in a

Per serving: Calories, 110; Protein, 1 g; Fat, 9 g (67% cal.); Cholesterol, 0 mg;Carbohydrates, 9 g; Fiber, 2 g; Sodium, 5 mg.