Sous Vide Ratatouille

Prep Time
15 Minutes
Cook Time
2 Hours

This classic ratatouille makes a comforting side dish – but it’s also delicious tossed with pasta or added to sandwiches or salads.


  • 1 aubergine, chopped (about 20 oz)
  • 1 courgette, chopped
  • 1 red pepper, chopped
  • 1 cup grape tomatoes
  • 1 onion, chopped
  • 1/4 cup olive oil, divided
  • 4 tsp tomato paste
  • 1/2 tsp salt
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh basil
  • 2 tbsp balsamic glaze


  1. Toss together eggplant, zucchini, red pepper, grape tomatoes, onion, 2 tbsp olive oil, tomato paste and salt.
  2. Add vegetables to FoodSaver® 3.8L Vacuum Seal Pre-Cut Bag. Vacuum seal in FoodSaver® VS3190X System according to appliance guidelines.
  3. Fill cooking pot with water. Add sous vide machine; set to 85˚C. Lower vacuumed bag into heated water, weighing down to submerge, if necessary. Set timer to 2 hours.
  4. Carefully remove bag from water; let stand for 5 minutes before opening and removing vegetables.
  5. Toss vegetables with parsley and basil. Drizzle with remaining olive oil and balsamic glaze.

Tip: If desired, add chopped sun-dried tomatoes, black olives, capers and chopped anchovies to ratatouille for a zesty flavour.


Nutrition Facts

Per 1/6 recipe


Calories 130

Total Fat 9g

Saturated Fat 1.5g

Cholesterol 0mg

Sodium 210mg

Carbohydrate 13g

Dietary Fiber 4g

Total Sugars 7g

Protein 2g

Vitamin D 0mcg

Calcium 25mg

Iron 0.8mg

Potassium 430mg


Nutrition Claims



Lunch And Dinner