Description
This irresistible Ratatouille recipe will make you fall in love with vegetables. A classic French dish that’s bursting with flavors and perfect for a healthy and delicious meal.
Ingredients
Scale
Main Dish:
- 2 tablespoons olive oil
- 1 medium eggplant (cut into 1/2-inch cubes)
- 1 zucchini (sliced into half-moons)
- 1 yellow squash (sliced into half-moons)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 small red onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh basil (plus more for garnish)
Instructions
- Heat Olive Oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the eggplant and cook until lightly browned. Set aside.
- Sauté Vegetables: Add the remaining olive oil to the pan. Sauté zucchini, yellow squash, bell peppers, and onion until tender. Add garlic, salt, pepper, thyme, oregano, and red pepper flakes. Cook for 1 minute.
- Combine Ingredients: Return eggplant to the skillet. Add diced tomatoes and tomato paste. Simmer for 10–15 minutes until thickened. Stir in fresh basil.
- Serve: Garnish with basil and serve warm.
Notes
- This dish tastes even better the next day.
- Serve over rice, pasta, polenta, or with crusty bread.
- You can bake it in a casserole dish for a more traditional presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 10g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
