4.9 from 72 votes
Easy Ratatouille (Versatile, 1 Pot!)
A simple take on the classic French staple that’s colorful, flavorful, and packed with summer vegetables! Delicious served with pasta or bread. Just 10 ingredients and 1 pot required!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 (Cups)
Calories: 144 kcal
Course:
Side Dish
Cuisine:
French , Vegan
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 Tbsp (30 ml // adjust if altering number of servings) of olive oil in a Dutch oven (or large rimmed skillet) over medium heat. Once hot, add the eggplant and season with a pinch each of salt and pepper. Cook, stirring often, until the eggplant softens and begins to brown — about 10 minutes. Transfer to a plate and set aside.
- Heat another 1 Tbsp (15 ml // adjust if altering number of servings) of oil in the same pan over medium heat. Add the zucchini, bell pepper, onion, and garlic. Cook until tender and slightly browned — about 10 minutes.
- Add the eggplant back in, along with the diced tomatoes, basil, oregano, salt and pepper, thyme (optional), and red pepper flakes (also optional). Bring to a boil, then reduce to simmer and cook for another 10 minutes or until the liquid has slightly reduced and the vegetables are soft. Taste and adjust as needed, adding more salt for overall flavor, basil or oregano for more herb flavor, or red pepper flakes for heat.
- Serve warm on its own or with pasta, polenta, or crusty bread. Optionally, garnish with fresh basil and a drizzle of olive oil.
- Leftovers will keep stored in a sealed container in the refrigerator for up to 3-4 days or in the freezer up to 1 month.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated without optional ingredients.
- *Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
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
% 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.