Ratatouille Salad

Salad with eggplant and peppers.

  • Servings: 4
  • Cook Time: 40 mins
  • Main Ingredient: Vegetables


  • 1 whole eggplant (cubed)
  • 5 Tbsp. olive oil
  • 1 whole zucchini (cubed)
  • 1 garlic clove (mashed)
  • 1 whole roasted red bell pepper (peeled, seeded, and cubed)
  • 1 whole roasted green bell pepper (peeled, seeded, and cubed)
  • 2 Tbsp. Regina® White Wine Vinegar
  • 2 Tbsp. Regina® Balsamic Vinegar
  • 2 Tbsp. ketchup
  • 1 oz. fresh basil (chopped)
  • 4 leaves Boston lettuce


Slightly salt eggplant. Let stand for 5 to 10 minutes, drain and squeeze dry. Heat 1 Tbsp. olive oil in large skillet over high heat, sauté eggplant 2 to 3 minutes. Add zucchini and garlic, sauté 2 minutes. Add red and green peppers, cook for 10 minutes over medium heat. Remove and place on oiled sheet pan, chill. In large mixing bowl, whip with blender the vinegars, salt to taste, ketchup and remaining olive oil. Add ratatouille mixture and toss with basil. Let stand for 15 minutes. Spoon over lettuce leaves.