• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Culinary Lion
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
      • Appetizers
      • Main Dishes
      • Salads
      • Side Dishes
      • Soups
    • Dessert
    • Cocktails
    • Meal Prep
    • Sauces
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Contact
  • Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Appetizers
  • Soups
  • Salads
  • Side Dishes
  • Main Dishes
  • Dessert
  • Cocktails
  • Meal Prep
  • Sauces
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Culinary Lion » Recipes » Keto Dinner Recipes » Best Keto Ratatouille Caprese Recipe

    Best Keto Ratatouille Caprese Recipe

    by Frank Campanella 6 Comments

    Jump to Recipe Print Recipe
    Keto Ratatouille Caprese recipe

    Ratatouille Caprese is a show stopping Keto friendly side dish perfect recipe to accompany just about anything.

    The beautiful kaleidoscope of colors in the bold backdrop of cast iron make this dish visually pleasing and delicious too.

    This is one of those side dishes that could easily double as a meal if you wanted.

    Full of colors veggies like zucchini, squash, eggplant and tomatoes along with fresh mozzarella cheese and salty cured prosciutto.

    Every bite is sure to wake up every last taste bud.

    Ratatouille Caprese

    No, this was not made by a cooking rat from the animated movie Ratatouille

    This is another one of my Keto mashups recipes. I take two different dishes and bring them together to create something new and exciting.

    Ratatouille isn’t just an animated children’s movie about a cooking rat.

    Believe it or not it’s a classic French dish comprised of eggplant and other seasonal vegetables.

    Traditionally its sautéed w/ fresh herbs in a light tomato sauce. Just like most classic European recipes there are hundreds of various versions based on the regional tastes.

    Caponata is an Italian eggplant dish very similar to ratatouille normally served cold with crusty bread.

    The second component of this recipe is the fresh mozzarella and tomatoes commonly paired in the Italian dish Tomato Caprese.

    Caprese is a simple salad consisting of tomatoes, mozzarella, Basil and olive oil.

    It’s sometimes drizzled with balsamic vinegar and served over “rocket” also known as arugula.

    Ratatouille Caprese

    France and Italy come together in one pan

    I wanted to put together a traditional ratatouille but I wanted something a bit more filling.

    The mozzarella and prosciutto are perfect partners to make this recipe more substantial along with bringing a ton of flavor to the dish.

    You can use any type of eggplant for this recipe. I’ve found that Japanese or graffiti eggplants work best because of their smaller more uniform size.

    When choosing your other veggies try to purchase similar sized produce. This will help assembling the dish so everything is a similar size.

    The same goes for the mozzarella. I often find the pre sliced tubes of fresh mozzarella are quite convenient.

    If you can’t find any you can always just cut a larger ball into quarter slices. My intent was to incorporate fresh basil into my ratatouille but the quality of basil was sub par.

    I skipped it but if you have some I recommend incorporating it into the recipe.

    Ratatouille Caprese
    Ratatouille Caprese

    Time to get slicing

    Once you’ve got all your ingredients laid out it’s time to start slicing. The goal is to have all of the veggies cut to the same thickness so they will cook evenly.

    You can most definitely cut them buy hand but I prefer to use a Japanese Mandolin. Please use the safety guard and pay attention while you’re slicing.

    Many a fingertip have been lost to the Gatana sharp blade of the mandolin.

    I set the blade to its maximum width which is still only about an ⅛th of an inch. After all your veggies are sliced it’s time to assemble.

    Ratatouille Caprese

    Ingredient List for Keto Ratatouille Caprese

    • Fresh Mozzarella
    • Prosciutto 
    • Japanese Eggplant
    • Zucchini 
    • Squash
    • Roma Tomatoes
    • Olive Oil
    Ratatouille Caprese

    Take a few tablespoons of Olive oil any wipe down the inside of the cast iron pan.

    I use that paper towel to act as a book shelf for my veggies as I layer them all the way around the pan.

    Then I remove the paper towel as I squeeze in the last of the veggies. Continue to spiral the veggies, cheese and prosciutto until your pan is full.

    Before roasting in the oven I like to brush some olive oil or butter infused with fresh herbs and garlic over top so the vegetables caramelize as they cook.

    Once the ratatouille Caprese if out of the oven feel free to give it an extra drizzle of olive oil. Then grate some good Pecorino Romano on as well.

    Ratatouille Caprese

    More Recipes you will love

    • Top Keto Veggie Recipes
    • Low Carb Chicken & Eggplant Lasagna
    • Keto Air Fried Prosciutto Mozzarella Sticks
    • 15 Best Quarantine Keto Casseroles
    • Cauliflower Piccata with Lemon Caper Butter Sauce

    Ratatouille Caprese

    Ratatouille Caprese

    Ratatouille Caprese is a show stopping Keto friendly side dish perfect recipe to accompany just about anything. 
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: French, Italian
    Diet: Gluten Free
    Keyword: Caprese, Mozzarella, Proscuitto, Ratatouille, Side dish, vegetables
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 12
    Calories: 351kcal
    Author: Culinary Lion

    Ingredients

    • 1.5 lbs Fresh Mozzarella
    • 4 oz Prosciutto
    • 2 Japanese Eggplant
    • 2 zucchini
    • 2 squash
    • 6 Tomatoes
    • 2 tbsp Olive Oil

    Instructions

    • Pre heat oven to 425 Degrees F.
      Ratatouille Caprese
    • Using a knife or mandolin slice your zucchini, squash, eggplant and tomatoes into ⅛th inch thick slices
      Ratatouille Caprese
    • Using a paper towel wipe down the inside of you cast iron pan with 1 tbsp olive oil, next place the balled up paper towel in the pan on the outside to act as a base to hold your veggies as you spiral them around the outside of the pan.
      Ratatouille Caprese
    • Continue to spiral the ingredients in the pan until it is full. Drizzle with olive oil and season with salt & pepper along with any fresh herbs or grated Parmesan you would like to add
      Ratatouille Caprese
    • Bake for 30- 40 minutes until veggies have caramelized on top, let rest for 5 minutes before serving.
      Ratatouille Caprese

    Nutrition

    Calories: 351kcal | Carbohydrates: 8g | Protein: 17g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 492mg | Potassium: 837mg | Fiber: 4g | Sugar: 7g | Vitamin A: 14265IU | Vitamin C: 41.3mg | Calcium: 362mg | Iron: 1.6mg

    Nutrition Facts
    Ratatouille Caprese
    Amount Per Serving
    Calories 351 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 10g63%
    Cholesterol 57mg19%
    Sodium 492mg21%
    Potassium 837mg24%
    Carbohydrates 8g3%
    Fiber 4g17%
    Sugar 7g8%
    Protein 17g34%
    Vitamin A 14265IU285%
    Vitamin C 41.3mg50%
    Calcium 362mg36%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ratatouille Caprese

    Reader Interactions

    Comments

    1. Ann

      April 16, 2019 at 12:21 pm

      I see no instructions in the notes or recipe. I assume roasting is 40 minutes since that is the “cook time”. What temperature?
      Thank you

      Reply
      • Culinarylion

        April 16, 2019 at 1:07 pm

        yes. 30-40 minutes at 425 degrees F. Ill add the instructions, there was an issue when this recipe uploaded. thanks for the heads up

        Reply
      • sherry

        October 20, 2021 at 2:17 am

        Look at step 1…

        Reply
    2. Nancy Smith

      April 16, 2019 at 1:15 pm

      I think I would add some herbs to this recipe looks wonderful

      Reply
    3. Judy

      May 25, 2019 at 12:58 pm

      5 stars
      Perfect addition to grilled meat. Perfect for a summertime patio dinner. The flavors blend and melt together in the most perfect way.

      Reply
      • Culinarylion

        May 25, 2019 at 1:20 pm

        You are so right, Beautiful colors since we eat with our eyes first

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Frank

    Hey Everyone, My name is Frank Campanella. I've spent the last 20 years as a chef in restaurants throughout the mid Atlantic cooking everything from seafood and steak to classic pub grub. Now I'm taking all thoses recipes and giving them a low carb/ Keto facelift. I hope you love flavorful delicious food because that is the only recipe you will find here. Thanks for stopping by and don't forget to sign up for the mailing list so you can get all the latest recipes.

    More about me →

    Popular

    • Sliced Keto Pan Piza-Pizza Hut Copycat
      Keto Pan Pizza Crust Pizza Hut Copycat
    • Corned Beef Keto Reuben Chaffle
      Keto Reuben Chaffle: Katz Deli Copycat
    • Instant pot chicken jalapeno popper soup overhead pic
      Keto Chicken Jalapeño Popper Soup
    • Keto seafood imperial recipe
      Keto Seafood Imperial Recipe

    Ketofy Your Inbox

    Sign up to receive all of the latest low carb recipes.



    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Nutrition & Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Culinary Lion