Eggplant Ratatouille with Coriander

eggplant ratatouille

From France Ratatouille is a flavorful, light, and healthy dish that can be eaten with potatoes, whole wheat pasta, brown rice, bread, or all by itself. This recipe with coriander adds a slightly different touch, which is very enjoyable.

Serves: 4 / Ready in: 1 hr / Calories per serving (1 cup): 154

Great for: heart healthy, low cholesterol, low sodium, gluten-free, low calorie, vegan

Nutrients: fiber, sodium, potassium, vitamins K and B6, thiamin, manganese, folate


1 large or 2 medium eggplants

3-4 zucchinis, chopped in 1/4-inch slices

1 large red bell pepper, cut into large chunks

3 large tomatoes, cut into large chunks

1 large onion, peeled and cut into slices

2 teaspoons ground coriander

2-3 tablespoons olive oil

2 garlic cloves, peeled and finely chopped

A few cilantro leaves

Unprocessed sea salt and fresh ground black pepper to taste


Cut the eggplants into thick chunks and sprinkle the pieces with salt to prevent them from oxidization. Set aside for 30 minutes and then rinse well and pat dry.

Preheat the oven to 425 degrees F. Place eggplant, zucchini, bell pepper, tomatoes, and onion into a roasting pan that holds all vegetables in a single layer. Sprinkle with ground coriander and olive oil. Then scatter the chopped garlic and cilantro leaves on top. Season with salt and pepper to taste.

Roast for about 25 minutes, stirring the vegetables occasionally. The zucchini should be golden brown and the peppers should start to show a little roast. Serve the ratatouille with potatoes, brown rice, or whole wheat pasta.