Ratatouille Dip

19  Ratings
  • 10 min prep
  • 25 min total
  • Makes 18 (2 Tbsp. dip + 7 crackers) servings.

This Mediterranean appetizer of eggplant, onion, green pepper, tomato, garlic and seasonings is cooked briefly and served warm over crackers.

Ratatouille Dip Recipe

Ingredients

  • 1 small eggplant, chopped (about 2-1/4 cups)
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • 1/4 cup chopped fresh parsley, divided
  • 2 cloves garlic, minced
  • 2 Tbsp. lemon juice
  • 2 tsp. sugar
  • 2 tsp. Italian seasoning
  • 2 Tbsp. olive oil
  • 1 large tomato, peeled, chopped (about 1 cup)
  •  TRISCUIT Crackers

Instructions

  • Cook  eggplant, onion, green pepper, 3 Tbsp. parsley, garlic, lemon juice, sugar and Italian seasoning in oil in large skillet on medium heat 5 minutes.
  • Add  tomato; simmer 5 minutes or until vegetables are crisp-tender. Spoon into serving bowl. Sprinkle with remaining parsley.
  • Serve  immediately with crackers or refrigerate until ready to serve.

Recipe Tips

Storage Know-HowStore eggplant in plastic bag in vegetable crisper in refrigerator for up to 5 days.

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Nutrition Information

Makes 18 (2 Tbsp. dip + 7 crackers) servings.
  • Generally Nutritious

Diet Exchange

1 Starch,1 Vegetable,1 Fat

Nutrition Notes

Relish the Mediterranean flavors of this Ratatouille Dip served with crisp crackers. It can help you eat right!

Nutrition per serving:

    • Calories 160 
    • Total fat 6 g
    • Saturated fat 1 g
    • Cholesterol 0 mg
    • Sodium 170 mg
    • Carbohydrate 24 g
    • Dietary fiber 4 g
    • Total sugars 2 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 2 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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