This easy ratatouille recipe is a classic French summer stew filled with vibrant, colorful, and nutritious vegetables: tomatoes, zucchini, and eggplant. It’s a low carb, gluten-free, vegan dish that can be made in one pot and served over greens or grains, as a side to a main course, or on its own.
- 2 tablespoons Olive oil
- 3 cloves minced garlic
- 1 cup Diced onion (about half an onion)
- 1 cup Diced bell pepper
- ½ teaspoon Dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Salt
- 2 tablespoons Tomato Paste
- 1 box (Size 14 1/2 oz) Crushed or diced tomatoes (and drained)
- 2 tablespoons Freshly chopped basil
- 2 whole Medium eggplants, sliced about 1/16 to 1/8 inch thick
- 2 whole Medium green zucchini, sliced about 1/16 to 1/8 inch thick
- 5 whole Roma tomatoes, sliced about 1/16 to 1/8 inch thick
Preheat the oven to 375ºF.
Heat the olive oil in a 10 inch cast iron skillet over medium-high heat. Add garlic, onion and bell pepper and cook until tender; about 3 minutes. Add the oregano, thyme, salt and tomato paste and cook for another 2 minutes.
Add the can of tomatoes and the freshly chopped basil. Bring to a slow boil, stirring. Reduce the heat to medium-low and simmer the tomato sauce to cook some of the liquid, about 5-10 minutes. The mixture should start to thicken slightly.
Arrange the sliced vegetables over the sauce, alternating eggplants, tomatoes and zucchini. Start with the outer ring of the mold and work your way towards the center. Drizzle olive oil over the vegetables and season with salt and pepper.
Cover the skillet with aluminum foil and place in the oven to cook for 30 minutes. After 30 minutes, remove foil and bake for another 15 minutes. Serve hot.