Recipe Types: Dairy Free, Gluten Free, Main Dish, Vegan, Vegetarian
Ingredients
- 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
Instructions
- 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.
- 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.
NotesWe recommend serving ratatouille over noodles or spaghetti squash and with a sprinkle of Parmesan cheese