How to Make the Best Ratatouille Ever

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile with healthier fats.

eggplant

🥗Healthier: zucchini

💰Cheaper: yellow squash

Zucchini is lower in calories and can be a good substitute.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients and is often more accessible.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato puree

Canned tomatoes can be more affordable and convenient.

Preheat the oven to 425°F.

Dice 1 eggplant, 1 zucchini, and 1 yellow squash.

Chop 1 small onion and prepare 3 medium tomatoes.

Spray the vegetables with olive oil to coat them lightly.

Season the vegetables with a mixture of onion powder, granulated garlic, salt, and pepper in equal parts.

Spread the vegetables out on separate baking sheets to avoid crowding.

Roast the vegetables in the oven for 30 to 40 minutes, checking for caramelization around the edges.

In a purple pot, heat 2 tablespoons of olive oil over medium heat.

Add 6 cloves of minced garlic and sauté until it starts to color, about 30 seconds.

Add a big handful of fresh thyme and 2 teaspoons of fresh cracked black pepper to the pot.

Add 1/2 ounce of fresh basil (or semi-dried basil) to the pot.

Stir in 1 can of diced tomatoes and 3 cans of tomato sauce for texture and flavor.

Add 2 teaspoons of anchovy paste (optional) and 3 tablespoons of tomato paste to the sauce.

Season the sauce with a couple tablespoons of dried oregano and 2 teaspoons of kosher salt.

Bring the sauce to a boil, then reduce to a simmer and let it cook while the vegetables roast.

After 25 minutes, add the roasted zucchini and yellow squash to the sauce.

After 30 minutes, add the roasted onion and bell pepper to the sauce.

Let the mixture simmer together for about 10 minutes to blend the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens