Easy Ratatouille
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Easy Ratatouille Recipe

An easy ratatouille recipe, a deeply flavorful, hearty vegetable stew that goes wonderfully with meat or fish, or you can top it with poached eggs.
Course Side Dish
Cuisine French
Keyword stew, vegetables
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 169kcal
Author Vered DeLeeuw

Ingredients

  • 1 large eggplant, skin on (1 lb.)
  • 2 medium yellow squashes (12 oz)
  • 2 medium zucchini (12 oz)
  • 1 tablespoon Diamond Crystal kosher salt for salting the vegetables
  • 1/4 cup olive oil
  • 1 large onion, diced (8 oz)
  • 1 large red bell pepper, diced
  • 1 tablespoon minced garlic
  • 1 (15 oz) can diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper

Instructions

  • Slice the eggplant, the squashes and the zucchinis into 1/4-inch thick rounds. Place on a tray and sprinkle with 1 tablespoon kosher salt. Let stand 30 minutes to extract water out of the vegetables, then rinse and pat dry. Cut into a dice.
  • Heat the olive oil in a very large, deep skillet over medium heat,  3-4 minutes.
  • Add the onion and sauté, stirring occasionally, until golden, about 5 minutes.
  • Add the bell pepper and cook, stirring occasionally, 5 more minutes.
  • Add the eggplant, zucchini, and squash. Cook, stirring occasionally, 5 more minutes.
  • Add the garlic, tomatoes, tomato paste, thyme, basil, kosher salt, black pepper, paprika and cayenne and cook, stirring occasionally, until all vegetables are soft, 5-10 more minutes.
  • Allow the ratatouille to cool 10 minutes before serving. 

Nutrition

Calories: 169kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Sodium: 198mg | Fiber: 6g | Sugar: 2g