Serves 8
75 cal · 40 min
Ratatouille
Recipe GLPR6e215961ed6a56
A vibrant French vegetable medley featuring sautéed eggplant, bell peppers, onions, and garlic simmered with tomatoes and fresh herbs. This classic dish is light, aromatic, and perfect as a versatile side or vegetarian main.
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Ingredients
2 tablespoons Canola oil
1 Yellow onion, sliced
3 Garlic cloves, minced
2 Bell peppers (green, red, or yellow), chopped
1 Eggplant, peeled and cut into 1-inch cubes
14½ ounces Low-sodium diced tomatoes, with juice
1 teaspoon Dried basil
½ teaspoon Black pepper
½ cup Fresh parsley, chopped
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Heat the canola oil in a large saucepan over medium heat.
Add the sliced onion and cook for 2 to 3 minutes, stirring occasionally, until it begins to soften.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add the chopped bell peppers and eggplant cubes to the pan. Continue cooking and stirring frequently for approximately 10 to 12 minutes, until all vegetables are tender.
Pour in the diced tomatoes with their juice and sprinkle in the dried basil. Stir well to combine.
Reduce heat to medium-low and simmer uncovered for about 10 minutes, allowing the flavors to meld.
Season with black pepper and stir in the chopped fresh parsley just before serving.
Transfer to a serving dish and serve while hot.
Cool leftovers to room temperature, then cover and refrigerate within 2 hours of cooking.
