Name: Ratatouille
Prep time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion, thinly sliced; 4 garlic cloves, peeled and sliced; 1 small bay leaf; 1 small eggplant, cut into 1/2-inch pieces (about 3 cups); 1 small zucchini, halved lengthwise and cut into thin slices; 1 red bell pepper, cut into slivers; 4 plum tomatoes, coarsely chopped (about 1 1/4 cups); 1 teaspoon kosher salt; ½ cup shredded fresh basil leaves; Freshly ground black pepper

Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of pepper to taste.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Ratatouille

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Ratatouille

Account