Ratatouille Recipe Recipe

Name: Ratatouille Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 pound eggplant, trimmed and cut into large dice; Kosher salt; Freshly ground black pepper; 1 pound summer squash (zucchini, yellow, or a mixture of both), trimmed and cut into large dice; 1 medium red bell pepper, cored, seeded, and cut into large dice; 1 medium yellow onion, large dice; 4 medium garlic cloves, finely chopped; 3 medium tomatoes (about 12 ounces), cored and cut into large dice; 2 tablespoons thinly sliced fresh basil leaves

Servings: persons

3 tablespoons olive oil
1 pound eggplant, trimmed and cut into large dice
Kosher salt
Freshly ground black pepper
1 pound summer squash (zucchini, yellow, or a mixture of both), trimmed and cut into large dice
1 medium red bell pepper, cored, seeded, and cut into large dice
1 medium yellow onion, large dice
4 medium garlic cloves, finely chopped
3 medium tomatoes (about 12 ounces), cored and cut into large dice
2 tablespoons thinly sliced fresh basil leaves

1
Heat a large frying pan over high heat until a bead of water dances when dropped in the pan, about 3 to 4 minutes.
2
Drizzle 1 tablespoon of the oil around the perimeter of the pan, add the eggplant, and season generously with salt and pepper.
3
Cook, stirring occasionally with a metal spatula, until crisp-tender and browned in spots, about 2 minutes.
4
Transfer to a large bowl and set aside.
5
Drizzle 1 tablespoon of the oil around the perimeter of the pan, add the squash, and season with salt and pepper.
6
Cook, stirring occasionally with the spatula, until crisp-tender and browned in spots, about 2 minutes.
7
Transfer to the bowl with the eggplant and set aside.
8
Reduce the heat to medium and add the last tablespoon of oil.
9
Add the bell pepper and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
10
Add the garlic and cook, stirring occasionally, until fragrant, about 30 seconds to 1 minute.
11
Add the tomatoes, season with salt and pepper, and cook, stirring occasionally, until theyre starting to soften and have released their juices, about 4 minutes.
12
Add the reserved eggplant and squash and cook, stirring occasionally, until heated, about 2 minutes.
13
Remove the pan from the heat and stir in the basil.
14
Taste and season with salt and pepper as needed.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 pound eggplant, trimmed and cut into large dice, Kosher salt, Freshly ground black pepper, and more.

Yes, Ratatouille Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille Recipe

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