Description
Ratatouille with Zucchini and Eggplant is a comforting Mediterranean vegetable stew made with tender zucchini, creamy eggplant, ripe tomatoes, and aromatic herbs. This healthy vegetarian recipe is simple, flavorful, and perfect as a main dish or side.
Ingredients
Scale
- 2 medium zucchini, sliced
- 1 large eggplant, cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 ripe tomatoes, chopped
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Salt eggplant and let rest 20 minutes. Rinse and dry.
- Sauté eggplant in olive oil until golden. Remove and set aside.
- Cook onion and garlic until fragrant.
- Add zucchini and peppers. Cook until tender.
- Return eggplant to pan.
- Add tomatoes and herbs. Stir well.
- Simmer 20–25 minutes on low heat.
- Garnish with parsley and serve warm.
Notes
For extra depth, add a splash of balsamic vinegar. Store in the refrigerator 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 cup
- Calories: 180
- Sugar: 9g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg