gimmesomeoven5.0
Easy Ratatouille
This easy ratatouille recipe is the perfect use for leftover summer veggies, it's wonderfully fresh and flavorful and hearty, and it's ultra-simple when sautéd together in a large pot (instead of the traditional method of neatly layering all of those veggies).
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●dutch oven
- ●oven
- ●pan
📝 Preparation Steps
1
Add diced eggplant to a colander, and toss with 1 teaspoon salt. Let sit ⏱️ 15 minutes, then rinse and squeeze out excess liquid.
medium eggplant (cut into bite-sized pieces)1
2
Meanwhile, in a large Dutch oven or stockpot, heat 1 tablespoon oil over medium. Add onion and sauté for ⏱️ 5 minutes, stirring occasionally. Add the remaining 2 tablespoons olive oil, garlic, bell peppers, and zucchini, and sauté for an additional ⏱️ 10 minutes, stirring occasionally, until the vegetables are mostly cooked through.
olive oil (divided)3 tablespoonsgarlic (peeled and roughly chopped)6 clovesbell peppers (cored and cut into bite-sized pieces)2large zucchini (cut into bite-sized pieces)2
3
Stir in the eggplant, tomatoes, basil, red pepper flakes, bay leaf, and rosemary, and cook for 10** more minutes, stirring occasionally. Slowly add in the wine, stirring the bottom of the pan to scrape up any brown bits that may have formed. Cook for 5 more minutes, stirring occasionally. Season with salt and black pepper, and remove the bay leaf and rosemary.
medium eggplant (cut into bite-sized pieces)1bay leaf1
4
Serve warm, with a side of crusty bread, quinoa, rice or pasta. (I also recommend sprinkling on some Parmesan cheese, if you'd like.)
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