Easy Ratatouille Recipe

Whip up a vibrant and delicious vegetable stew with this easy ratatouille recipe! In just 40 minutes and one pot, enjoy a medley of eggplant, zucchini, peppers, and tomatoes—a perfect taste of summer. Vegan and gluten-free too!

📝 Ingredients

• 4 tablespoons olive oil (plus more for drizzling)
• 1 yellow onion (chopped)
• 1 red bell pepper (chopped)
• 1 yellow bell pepper (chopped)
• 1 tablespoon tomato paste
• 5 cloves garlic (minced)
• 1 lb. globe eggplant (1 large or two medium- cut into 1-inch cubes)
• 1 lb. zucchini (2 medium-sized - peeled and cut into 1-inch cubes)
• 1 1/2 lbs. tomatoes (or three 14-ounce cans of diced tomatoes, cut into small pieces)
• 1 teaspoon fresh thyme (chopped)
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar (brown sugar, coconut sugar, granulated or cane sugar would also work)
• 1 tablespoon apple cider vinegar
• 1/4 cup fresh basil leaves (loosely packed)
• Pinch red pepper flakes (optional)

👨‍🍳 Instructions

1. 1Heat olive oil in a large, heavy-bottom pot (such as a Dutch oven) over medium-high heat. Add onion and peppers and saute until softened (8-10 minutes).
2. 2Stir in the tomato paste and garlic and cook for one more minute.
3. 3Add eggplant, zucchini, tomatoes, thyme, salt, pepper, and sugar. Bring it to a boil, turn the heat down to medium-low, put the lid on and cook, stirring once or twice, for 20-25 minutes or until the vegetables are fully cooked.
4. 4Off the heat, stir in the apple cider vinegar. Taste for seasoning and adjust accordingly.
5. 5Garnish with basil, a pinch of red pepper flakes, and an optional drizzle of extra virgin olive oil right before serving.