Ratatouille

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.

Cut the ends off a medium sized eggplant and slice it into half inch thick slices.

Cut the eggplant slices into half inch wide strips and then into half inch size cubes.

Cut the ends off a small zucchini and slice it into half inch strips, then cut into half inch size pieces.

Repeat the same process with a yellow squash.

Remove the inner core and seeds from the bell peppers, then cut the yellow bell pepper into half inch wide strips and dice them into small pieces.

Do the same for the red bell pepper, cutting it into small pieces.

Slice and mince one onion until fine pieces are achieved.

Cut one and three quarter pounds of plum tomatoes into half inch slices and chop them into half inch size pieces.

Add 3 tablespoons of olive oil to a large pot.

Add 1 and 1/2 pounds of diced eggplant to the pot and stir as it cooks over medium heat for 7 to 10 minutes.

Season the eggplant with salt and black pepper to taste, then stir again to combine.

Once the eggplant begins to brown and soften, remove it from the pot and transfer to a separate large bowl.

Add 2 more tablespoons of olive oil to the same pot and add in the diced zucchini and yellow squash.

Stir and cook over medium heat for 5 minutes, seasoning with salt and black pepper to taste, then remove and transfer to the bowl with the eggplant.

Add 1 tablespoon of olive oil to the pot and add all the diced onion, stirring as it sautés for 5 minutes.

Add the chopped yellow and red bell pepper to the onion and stir, cooking for 5 more minutes.

Add 3 teaspoons of minced garlic to the pot and stir for 1 minute.

Next, add all the diced tomatoes in their juice to the onion and pepper, stirring to combine.

Season the tomatoes with salt, black pepper, and crushed red pepper to taste, and add 1 teaspoon of dry thyme, stirring again and allowing to cook for 10 minutes.

Add the reserved eggplant, zucchini, and squash to the pot, stirring to combine with the tomatoes, onions, and peppers, and allow to simmer on low for 10 minutes.

Add a handful of freshly sliced basil to the Ratatouille and stir to incorporate.

Serve the Ratatouille in a small bowl with more basil on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens