This one-pan ratatouille is an easy vegetable stew that makes a great main dish when served over pasta, grilled artisan-style bread, or polenta. You can also serve it as a side dish with grilled burgers or chicken.
3 tablespoons olive oil
1 onion (8 oz.), peeled and diced (1/2 in.)
2 cloves garlic, peeled and minced
2 cans (14 1/2 oz. each) diced tomatoes
8 ounces Asian eggplant, rinsed and diced (3/4 in.)
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
I made this tonight with only one small pepper rather than the 1lb of peppers that the recipe calls for. It was perfect, and very flavorful. I served it with creamy polenta and we both cleaned our plates. I will definitely made this again.
I love this recipe. I have made it so many times now and it's a hit. I keep tweeking it a bit and it gets better and better. I use regular egg plant and I add in a sliced green pepper as well and also 6-8 garlic cloves. I used the diced tomatoes with seasoning so that adds a bit more spice to the mix.
Made this for dinner tonight and it was delicious, on top of it being quick, easy, inexpensive to make. I forgot to get basil so I added some dried thyme, oregano, and rosemary to it plus I put in fire roasted tomatoes w/garlic. My hubby loved it and told me to make this again. Will definitely be added in my dinner rotation.
Fantastic! I used fire roasted + garlic canned tomatoes. My eggplant was bad before I was able to make this recipe, so I just added more zucchini. Served it with ciabatta broiled for ~3 minutes with garlic + olive oil. Delicious and great for a cold night!