Quick Stovetop Ratatouille

by | May 14, 2019

Yields1 Serving

Ingredients

 3 tablespoons olive oil
 1 onion, thinly sliced
 4 garlic cloves, peeled and sliced
 1 small bay leaf
 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
 1 small zucchini, halved and cut into thin slices
 1 red bell pepper, cut into thin slices
 4 tomatoes, coarsely chopped (about 1 1/4 cups)
 1 teaspoon kosher salt
 1/2 cup shredded fresh basil leaves
 freshly ground pepper

Directions

1

Heat oil in large skillet over medium heat. Add onion, saute until nearly transparent, add garlic and bay leaf.

2

Add eggplant and cook, stirring occasionally, for 8 minutes, or until eggplant has softened.

3

Stir in zucchini, red bell pepper, tomatoes, and salt. Continue cooking over medium heat, stirring occasionally, for 5 to 7 minutes, until the vegetables are tender.

4

Stir in the basil and grinds of pepper to taste.

5

Serve, spooned atop crusty bread.

Ingredients

 3 tablespoons olive oil
 1 onion, thinly sliced
 4 garlic cloves, peeled and sliced
 1 small bay leaf
 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
 1 small zucchini, halved and cut into thin slices
 1 red bell pepper, cut into thin slices
 4 tomatoes, coarsely chopped (about 1 1/4 cups)
 1 teaspoon kosher salt
 1/2 cup shredded fresh basil leaves
 freshly ground pepper

Directions

1

Heat oil in large skillet over medium heat. Add onion, saute until nearly transparent, add garlic and bay leaf.

2

Add eggplant and cook, stirring occasionally, for 8 minutes, or until eggplant has softened.

3

Stir in zucchini, red bell pepper, tomatoes, and salt. Continue cooking over medium heat, stirring occasionally, for 5 to 7 minutes, until the vegetables are tender.

4

Stir in the basil and grinds of pepper to taste.

5

Serve, spooned atop crusty bread.

Quick Stovetop Ratatouille
IngredientsDirections