Serves 8
73 cal · 90 min
Ratatouille
Recipe GLPR74de51f0b1af20
A classic French vegetable stew featuring tender eggplant, zucchini, and bell peppers simmered together with aromatic garlic, onions, and fresh tomatoes. This vibrant, herby dish is naturally vegetarian and makes an excellent side dish or light main course. Serve warm, garnished with fresh basil and lemon wedges.
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Ingredients
1 tablespoon vegetable oil
1 large yellow onion, peeled and chopped into 1/4-inch pieces
4 cloves garlic, peeled and minced
1 medium eggplant, peeled and diced into 1/4 to 1/2-inch pieces
2 zucchini, diced into 1/4 to 1/2-inch pieces
1 red bell pepper, cored, seeded, and diced into 1/4-inch pieces
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 1/2 cups canned low-sodium tomatoes with juice
1 lemon, quartered
1/4 cup fresh basil leaves, chopped
Directions
Set a large pot over medium-low heat. Once heated, add the vegetable oil.
Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion becomes soft and golden, about 10 minutes.
Stir in the diced eggplant, zucchini, red bell pepper, dried basil, and dried oregano. Cover the pot and cook, stirring occasionally, until the eggplant is very tender, about 40 minutes.
Pour in the canned tomatoes with their juice. Uncover the pot and simmer for 20 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
Divide the ratatouille among serving bowls. Garnish each portion with chopped fresh basil and a lemon quarter. Serve warm immediately, or cool, cover, and refrigerate for up to 3 days.
