Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 eggplant, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 tomatoes, diced (fresh or canned)
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
- 1 bay leaf (optional)
Instructions
- Heat olive oil in a large skillet or heavy pot over medium heat.
- Sauté chopped onions until fragrant.
- Add minced garlic and sauté for a minute, being careful not to let it burn.
- Add the diced eggplant, season with salt, and cook until it starts to soften.
- Incorporate the zucchini and bell pepper, stirring to combine.
- Add the diced tomatoes and season with thyme, salt, pepper, and bay leaf.
- Simmer with the lid half-on for about 35 minutes, stirring occasionally until the veggies are soft but not mushy.
Notes
For best flavor, make the ratatouille a day in advance. It tastes even better the next day! Top with a drizzle of extra olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg