Description
This Easy Skillet Ratatouille is a simple Mediterranean vegetable dish made with eggplant, zucchini, bell peppers, tomatoes, garlic, and herbs. Slowly simmered in olive oil, it creates a rich, comforting, and healthy one-pan meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium eggplant, diced
- 2 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 3 ripe tomatoes, chopped (or 1 ½ cups canned diced tomatoes)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Salt diced eggplant and let rest for 20 minutes. Pat dry.
- Heat olive oil in a large skillet over medium heat.
- Cook eggplant for 5–7 minutes until slightly golden.
- Add onion and bell peppers. Cook for 5 minutes.
- Add zucchini and garlic. Cook another 5 minutes.
- Stir in tomatoes, tomato paste, herbs, paprika, salt, and pepper.
- Simmer on low heat for 15–20 minutes until vegetables are tender.
- Garnish with fresh herbs and serve warm.
Notes
For deeper flavor, allow the ratatouille to rest for 30 minutes before serving. Add chili flakes for spice or crumble feta cheese on top for a Greek touch. Store in the refrigerator for up to 4 days. This dish tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 10g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg