Cuisine: Italian
Prep Time:
Cook Time:
Total Time:
Serves: 4-5
  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 4 garlic cloves, peeled and sliced
  • 1 small bay leaf
  • 1 medium eggplant, cut into ½-inch pieces (about 3 cups)
  • 1 small zucchini, halved lengthwise and cut into thin slices
  • 2 sweet peppers, cut into slivers
  • 3 tomatoes, coarsely chopped (about 1¼ cups)
  • 1 teaspoon kosher salt
  • ½ cup shredded fresh basil leaves
  • 1½ tsp oregano
  • freshly ground black pepper
  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, sweet pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
We recommend serving ratatouille over noodles or spaghetti squash and with a sprinkle of Parmesan cheese


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