This easy Ratatouille dish is a vegetable dish that can be enjoyed so many different ways: as a side dish, served over pasta or rice, put into an omelet, or simply on its own. Whatever variation you choose, the bottom line is — it’s healthy, it’s flavorful, and it’s very simple to make!
Ingredients:
– 2 Tbs olive oil
– 3/4 cups diced onion
– 1 tsp. minced garlic
– 1 cup diced eggplant, (peeled or unpeeled)
– 1/2 tsp. fresh thyme leaves
– 1/2 cup diced yellow bell peppers
– 1/2 cup diced red bell peppers
– 1 cup diced zucchini
– 1 cup peeled, seeded, and chopped tomatoes
– 1/4 cup fresh parsley leaves, chopped
– 1/4 cup fresh basil leaves, chopped
– salt and pepper to taste
– fresh shaved parmesan (optional)
Heat a large skillet over medium heat with olive oil. Once hot, add the onions and garlic. Cook the onions until they are lightly caramelized, about 5 minutes. Add the eggplant and thyme and cook for 4 to 5 minutes until the eggplant is partially cooked. Add the yellow peppers, red peppers, and zucchini and cook for an additional 5 minutes. Add tomatoes, parsley, basil, salt and pepper, to taste, and for for a final 5 minutes. Can be served hot or at room temperature. Garnish with a little parmesan cheese if desired. If you’d like a printer-friendly version of this recipe, Click Here.
“The secret to a good ratatouille is to cook the vegetables separately so each will taste truly of itself.” – Joël Robuchon
