Ratatouille Recipe
This easy Ratatouille Recipe is rich with flavors of garden vegetables and fresh herbs cooked in one pot. It's perfect for the end of summer!
Servings: 8 servings
Calories: 145kcal
Ingredients
- 2 large bell peppers
- 1 large onion
- 4 large garlic cloves 3 minced & 1 grated
- 1 medium eggplant cubed
- 1 large zucchini cubed
- 2 pounds Roma tomatoes chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 5 tablespoons olive oil extra virgin
- 1/3 cup fresh basil finely chopped
Instructions
- Preheat large Dutch oven or heavy bottom pot on medium-high heat and add 3 tablespoons of olive oil. Then add bell peppers, onion, 3 minced garlic cloves and saute for 5-7 minutes, stirring occasionally.
- Add eggplant and remaining 2 tablespoons of olive oil. Saute for another 5-7 minutes, stirring occasionally.
- Add zucchini, tomatoes, balsamic vinegar, sugar, Italian seasoning, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer ratatouille for 25-30 minutes, stirring a few times.
- Turn off heat and let it stand covered for 1 hour. Then add remaining 1 grated garlic clove and fresh basil. Stir and serve hot or cold with crusty bread or along fish, chicken, grilled meats, or on top of crostini.
Notes
Store: Refrigerate leftovers in an airtight container for up to 5 days.
Freeze: Freeze in an airtight container for 3 months. Thaw in the fridge overnight and reheat by simmering in a pot on low heat while covered, stirring a few times.
Nutrition
Serving: 1 cup | Calories: 145kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 304mg | Fiber: 5g | Sugar: 9g