Easy One-Pot Ratatouille Recipe
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4.9
72 reviews
Excellent
Easy One-Pot Ratatouille Recipe
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This easy ratatouille recipe is a fresh twist on the classic French vegetable dish, loaded with vibrant summer vegetables. Perfect with pasta or bread, and made using only 10 ingredients in a single pot.
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Ingredients
- 3 Tbsp olive oil, divided
- 1 medium eggplant, diced into 1/2-inch cubes (1 eggplant yields ~5 cups chopped)
- 2 medium zucchini, diced into 1/2-inch cubes (can use green or yellow // 2 zucchini yield ~2 ½ cups chopped)
- 1 medium red bell pepper, diced into 1/2-inch cubes (1 bell pepper yields ~2 cups chopped)
- 1 medium yellow or white onion, finely diced (1 onion yields ~2 cups chopped)
- 4 large cloves garlic, minced (4 cloves yield ~2 Tbsp minced)
- 1 (28-ounce) can diced tomatoes (or sub 2 pounds vine-ripened tomatoes, diced)
- 1/4 cup chopped fresh basil (plus more for serving)
- 1/2 tsp dried oregano
- 3/4 tsp each sea salt and black pepper (plus more for seasoning eggplant)
- 1 tsp chopped fresh thyme (optional)
- 1/4 tsp red pepper flakes (optional)
FOR SERVING optional
- polenta
- pasta (gluten-free as needed)
- crusty bread (gluten-free as needed)
- Drizzle of olive oil
Instructions
- Heat 2 tablespoons (30 ml, adjust as needed for different serving sizes) of olive oil in a Dutch oven or large skillet over medium heat. Add the eggplant and season lightly with salt and pepper. Sauté, stirring regularly, until the eggplant becomes tender and develops a light golden color, about 10 minutes. Remove from the pan and set aside.
- Add another 1 tablespoon (15 ml, adjusting as needed for different serving sizes) of olive oil to the same pan and return it to medium heat. Stir in the zucchini, bell pepper, onion, and garlic, then cook until the vegetables are tender and lightly browned, about 10 minutes.
- Return the eggplant to the pan and add the diced tomatoes, basil, oregano, salt, and pepper, along with the thyme and red pepper flakes if using. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, or until the liquid has slightly reduced and the vegetables are tender. Taste and adjust the seasoning as needed—adding more salt for balance, extra herbs for depth, or red pepper flakes for a touch of heat.
- Serve warm on its own or alongside pasta, polenta, or crusty bread. For extra flavor, finish with a drizzle of olive oil and a sprinkle of fresh basil, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 1 month.
Nutrition Information
Show Details
Serving
6(Cups)
Calories
144
(7%)
Carbohydrates
18.1g
(6%)
Protein
3.4g
(7%)
Fat
7.2g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.9g
Monounsaturated Fat
5g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
520mg
(22%)
Potassium
727mg
(21%)
Fiber
6.6g
(26%)
Sugar
9.9g
(20%)
Vitamin A
870IU
(17%)
Vitamin C
41.4mg
(46%)
Calcium
34.7mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6(Cups)
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 6(Cups) | |
| Calories | 144 | 7% |
| Carbohydrates | 18.1g | 6% |
| Protein | 3.4g | 7% |
| Fat | 7.2g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 520mg | 22% |
| Potassium | 727mg | 15% |
| Fiber | 6.6g | 26% |
| Sugar | 9.9g | 20% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 41.4mg | 46% |
| Calcium | 34.7mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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