Easy Ratatoulile Recipe

5 from 3 votes

This easy ratatouille combines fresh vegetables simmered to perfection and topped with fresh basil and olive oil. It's a hearty, wholesome side dish or vegetarian meal.

Prep Time15

Cook Time35

Total Time50

Course: dinner, Main Course, Side Dish

Cuisine: American, French

Servings:

Author: Easy Low Carb

Equipment

Ingredients

2 tablespoons olive oil additional for serving
1 small eggplant cut into cubes
½ teaspoon salt divided, or to taste
1 small onion chopped
3 cloves garlic minced
½ teaspoon Italian seasoning
1 medium zucchini chopped
1 red bell pepper chopped
14 ounce canned diced tomatoes
1 tablespoon tomato paste
¼ teaspoon salt or to taste
¼ teaspoon pepper or to taste
¼ cup fresh basil chopped, for serving
2 tablespoons extra-virgin olive oil or to taste, for serving

Instructions

In a braiser or deep skillet, heat the oil over medium-high heat.
Toss the eggplant with ½ teaspoon of salt and cook for 3 to 4 minutes or until browned. Set aside.
To the skillet, add onion, (adding more oil if needed) and cook, stirring frequently for 3 minutes. Add garlic, and Italian seasoning, and cook until fragrant, about 1 minute.
Stir in the sautéed eggplant, zucchini, bell pepper, canned tomatoes with juices, tomato paste, and ¼ teaspoon each of salt and pepper (or to taste).
Bring to a low simmer and cook uncovered, stirring occasionally, for 25 to 30 minutes or until most of the liquid has evaporated.
Remove from the heat and stir in the chopped basil.
Drizzle with olive oil and serve.

Notes

Keep leftover ratatouille in an airtight container in the refrigerator for up to a week.
To freeze, place portions in zippered freezer bags for up to a month.
Thaw in the refrigerator overnight before reheating.

Nutrition