The vegetables in ratatouille can vary according to the cook, but this popular dish from Provence usually contains eggplant, tomatoes, onions, bell peppers and garlic cooked in olive oil.
Unlike baking, where precise measurements dramatically affect the outcome of the finished recipe, soups, stews and the like are more easygoing. A little more or less onion or chopped bell pepper won't affect the quality of dinner. Nontheless, here's a list of approximate equivalencies:
1 small onion = 1/3 cup chopped
1 medium onion = 1/2 cup chopped
1 large onion = 1 cup chopped
1 green onion = 2 tablespoons sliced
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