Description
A flavorful and healthy French vegetable stew that combines tender eggplant, zucchini, squash, and bell peppers simmered in a savory tomato sauce with herbs. Perfect as a main course or side dish, this vegan and gluten-free ratatouille recipe is easy to prepare on the stovetop and ideal for warm summer meals.
Ingredients
Vegetables
- 1 medium eggplant, diced
- 1 medium zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
Other Ingredients
- 4 tablespoons olive oil, divided
- 1 (14.5-ounce) can crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chopped (plus more for garnish)
Instructions
- Cook Eggplant: In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add diced eggplant and cook for 5–7 minutes until browned and tender. Remove the eggplant from the pan and set aside.
- Sauté Zucchini and Squash: Add another tablespoon of olive oil to the pan. Sauté the zucchini and yellow squash for 3–4 minutes until just tender. Remove and set aside with the cooked eggplant.
- Cook Onions and Peppers: Add the remaining tablespoon of olive oil to the pan. Cook the diced onion and chopped red and yellow bell peppers for 4–5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine Vegetables and Tomatoes: Return the cooked eggplant, zucchini, and squash to the pan. Add the crushed tomatoes, dried thyme, dried oregano, salt, and black pepper. Stir everything to combine evenly.
- Simmer: Cover the pan and simmer over low heat for 20–25 minutes, stirring occasionally. Cook until the vegetables are tender and the flavors have melded together beautifully.
- Finish and Serve: Remove the pan from heat, stir in the chopped fresh basil, and adjust seasoning if needed. Serve warm, garnished with extra basil. This dish pairs well with crusty bread, pasta, or as a flavorful side dish.
Notes
- Ratatouille can also be baked in layers for a more elegant presentation.
- Make it ahead and let it sit overnight—the flavor improves the next day.
