Easy Ratatouille Recipe | Vegan, Gluten-Free & Packed with Flavor

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.

Chop 200 grams of eggplant into small dices.

Chop 2 onions into small dices, keeping them similar in size to the other vegetables.

Chop 100 grams each of red and yellow bell peppers into small dices.

Chop zucchini into small dices, similar in size to the other vegetables.

In a large pan, heat a generous amount of olive oil over medium heat.

Mince 1 clove of garlic directly into the oil and give it a quick mix.

Add the chopped onions and a pinch of salt to the pan; fry for 3 to 4 minutes until softened and fragrant.

Add the chopped bell peppers to the pan and mix; cook for another 1 to 2 minutes.

Add the chopped eggplant and zucchini to the pan; cook for another 5 minutes until they begin to soften.

Add a splash of red wine vinegar to deglaze the dish and allow it to cook out for 1 minute.

Stir in 1 cup of crushed tomatoes (or passata) and mix; cook for another 5 minutes.

Chop some fresh basil and add it to the pan for aroma; mix well.

Add salt and freshly crushed black pepper to taste; give it another mix.

Turn off the heat and cover the pan for another 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary