Comment cuisiner une bonne ratatouille : recette facile et rapide

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Preheat oven to 375°F (190°C).

Dice eggplant and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse and pat dry the eggplant, then chop zucchini and bell peppers into similar-sized pieces.

Chop onion and mince garlic finely.

Heat olive oil in a large skillet over medium heat until shimmering.

Sauté onion and garlic until translucent, about 3-4 minutes.

Add eggplant, zucchini, and bell peppers to the skillet; cook until softened, about 5-7 minutes.

Stir in chopped tomatoes, fresh herbs, salt, and pepper; mix well.

Transfer the vegetable mixture to a baking dish and cover with foil.

Bake in the preheated oven for 30 minutes, then remove foil and bake for an additional 15 minutes until slightly caramelized.

Sprinkle with grated parmesan cheese before serving, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens