Description
This Ratatouille with Tomatoes and Peppers is a rustic Mediterranean vegetable dish made with eggplant, zucchini, sweet bell peppers, ripe tomatoes, garlic, and herbs simmered in olive oil. It is healthy, comforting, and full of rich, slow-cooked flavor. Perfect as a main dish or side, this classic recipe celebrates fresh seasonal ingredients.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 ripe tomatoes, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil leaves
Instructions
- Sprinkle salt over the diced eggplant and let it rest for 20 minutes. Rinse and pat dry.
- Heat olive oil in a large pan and sauté eggplant until golden and tender. Remove and set aside.
- Cook zucchini and peppers until softened and lightly browned. Remove from pan.
- Sauté onion until translucent. Add garlic and cook until fragrant.
- Stir in chopped tomatoes, oregano, thyme, salt, and pepper. Simmer for 10 minutes.
- Return all vegetables to the pan and simmer on low heat for 15–20 minutes.
- Garnish with fresh basil and serve warm.
Notes
Cook vegetables in batches to avoid steaming. Use high-quality olive oil for the best flavor. Store leftovers in the refrigerator for up to 4 days. The flavors deepen beautifully overnight.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg