Ratatouille Sauté

Name: Ratatouille Sauté
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 3 Tbsp olive oil; 1 yellow onion; 3 zucchini squash; 1 yellow squash; 1 eggplant; 5 cloves garlic; 2 (14-oz) cans diced tomatoes; ½ tsp dried basil; ½ tsp dried thyme; ½ tsp dried rosemary; ½ tsp salt or to taste

User Reviews

4.8

90 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 to 6 servings
Calories
183 kcal
Cuisine
French

Ratatouille Sauté

Tyler Espinosa

Report

Classic ratatouille with eggplant, tomatoes, squash, and garlic, deconstructed and sauteed in a frying pan.

Share:

I Made This!

67 people made this

Print

19 people printed this

Save this

54 people saved this

Ingredients

Servings

3 Tbsp olive oil or avocado oil
1 yellow onion chopped
3 zucchini squash halved lengthwise and chopped
1 yellow squash halved lengthwise and chopped
1 eggplant peeled and chopped into 1/2" squares
5 cloves garlic minced
2 (14-oz) cans diced tomatoes including juices
½ tsp dried basil
½ tsp dried thyme
½ tsp dried rosemary
½ tsp salt or to taste

Add to Shopping List

Instructions

Heat the olive oil in a large skillet (12 inches with a deep lip), wok, or Dutch oven over medium heat, and add the onion. Sauté onion until it begins turning brown, about 10 minutes
Add garlic, sauté 2 minutes
Add zucchini, eggplant, diced tomatoes, herbs and salt. Cover and stir every couple of minutes. You want the vegetables to reach a boil which will take about 12 minutes to reach if you’re cooking over medium to medium-high.
Continue cooking and stirring until the vegetables reach desired level of done-ness, for me this was another 7 minutes or so.
Don’t allow your veggies to get soggy. Soggy veggies are gross veggies.