Ratatouille
Prep: 15 min
Cook: 45 min
Total: 60 min
Serves: 6
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A vibrant medley of eggplant, zucchini, and bell peppers cooked in olive oil and seasoned with herbs creates a delightful and hearty ratatouille bursting with flavor. Enjoy the rich, comforting taste of this classic dish.
Ingredients
Ingredients
- 2 Tbsp Olive Oil
- 1 Large Onion - Diced
- 3 Cloves Garlic - Minced
- 1 Med. Eggplant - Cubed
- 2 Large Zucchini - Halved or Chopped
- 1 Med. Sweet Red Pepper - Diced
- 1 Yellow Pepper - Diced
- 4 Tomato - Diced
- 2 Tbsp Tomato Paste
- 1 Tsp Dried Leaf Thyme
- 1 Tsp Dried Oregano
- 1 Tsp Salt And Pepper - To Taste
- 2 Tbsp Basil - Chopped
Directions
Directions
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Sauté the onion for 5–7 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the eggplant and cook for about 8 minutes, stirring occasionally, until it begins to soften.
- Stir in the zucchini and bell peppers. Cook for another 8–10 minutes.
- Add the tomatoes, tomato paste (if using), thyme, oregano, salt, and pepper.
- Reduce the heat to low and simmer uncovered for 20–30 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
- Stir in the fresh basil or parsley and adjust seasoning to taste.
- Drizzle with a little extra olive oil before serving.
Nutrition
Per serving · 6 servingsCalories
150
Fat
8 g
Saturated fat
1 g
Carbohydrates
18 g
Sugar
6 g
Fiber
5 g
Protein
3 g
Sodium
300 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Tbsp Olive Oil
- 1 Large Onion - Diced
- 3 Cloves Garlic - Minced
- 1 Med. Eggplant - Cubed
- 2 Large Zucchini - Halved or Chopped
- 1 Med. Sweet Red Pepper - Diced
- 1 Yellow Pepper - Diced
- 4 Tomato - Diced
- 2 Tbsp Tomato Paste
- 1 Tsp Dried Leaf Thyme
- 1 Tsp Dried Oregano
- 1 Tsp Salt And Pepper - To Taste
- 2 Tbsp Basil - Chopped
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