One-Pan Ratatouille

James Carrier

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.

Yield: MAKES: 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 46%
  • Protein: 5.6g
  • Fat: 11g
  • Saturated fat: 1.5g
  • Carbohydrate: 28g
  • Fiber: 6.4g
  • Sodium: 634mg
  • Cholesterol: 0.0mg

Ingredients

  • 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.)
  • 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
  • 3/4 cup chopped fresh basil leaves

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
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