How to Make The Easiest Ratatouille

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and cabbage is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and vegetable oil is usually less expensive.

Heat 1/3 cup extra virgin olive oil in a Dutch oven.

Add 2 large chopped onions (in one inch pieces) and 8 whole cloves of garlic; stir and cook for 7-10 minutes until onions start to soften.

Peel 1.5 pounds of globe eggplant and cut into one inch chunks.

After 10 minutes, add 1 bay leaf, 1/4 teaspoon red pepper flakes, and 1.5 teaspoons herbes de Provence; cook for 1 minute until fragrant.

Add the eggplant to the pot and stir.

Add 2 pounds of peeled and seeded fresh plum tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; stir to combine.

Transfer the pot to a preheated oven at 400°F (204°C) and cook for 40-45 minutes until vegetables are browned and broken down.

After 45 minutes, remove from the oven and mash the eggplant to create a sauce-like consistency.

Add 2 zucchini (cut into one inch pieces), 1 yellow bell pepper, and 1 red bell pepper; stir to combine.

Return to the oven for another 20-25 minutes.

After 25 minutes, remove from the oven and let sit for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary