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Baked Ratatouille

Made With:



The one you always remember. Great as a soup or use an ingredient in your recipe!

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Grated mozzarella cheese can be added as a topping before baking.

Total Time


Serving & Size

7 oz / 199 g

This all-vegetable casserole does ratatouille one better: easy to make, delicious to eat. Add some mozzarella for a super-satisfying, creamy flavour.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Eggplant, peeled and diced 3 1/2 lbs 1 17/25  kg
1. Salt eggplant lightly to draw out bitter juices. Let stand 10 minutes. Rinse and pat dry.
Ingredients Weight Measure
Weight Measure
Fresh Onions, chopped 8 oz 250  g
Garlic, minced 1 tsp mL
Vegetable Oil 3 tbsp 45  mL
Zucchini, cubed 1 1/4 lbs kg
Green Pepper, cubed 11 oz 330  g
Campbell’s® Condensed Tomato Soup 48 oz 1 1/2  L
Water 1 cup 250  mL
Basil 1 tbsp 15  mL
Pepper 1 tsp mL
2. Sauté onions and garlic in oil. Add the other vegetables and cook 10 minutes. Stir gently. Add soup, water and seasonings. Simmer 15 minutes.
3. Place in greased baking pan(s). Bake at 350º F (180º C) for 20 minutes.


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