Ratatouille

French · 75 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Shop ingredients

Ingredients

• 1 large diced eggplant
• 2 diced zucchini
• 2 diced red bell peppers
• 1 diced yellow onion
• 1 (28 oz) can canned crushed tomatoes
• 4 cloves minced garlic
• 1/4 cup extra-virgin olive oil
• 4 sprigs fresh thyme
• 1/4 cup chopped fresh basil
• 1 bay leaf

Method

1. Saute the eggplant in olive oil until browned and softened, then set aside.
2. Cook the peppers and zucchini separately until lightly colored and remove.
3. Soften the onion and garlic in the same pot, then stir in the crushed tomatoes, thyme, and bay leaf.
4. Return all the vegetables, season, and simmer gently for 30 minutes until melded and thick.
5. Discard the bay leaf, stir in the fresh basil, and cool before portioning.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook