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Quick Stovetop Ratatouille

Yields1 Serving

 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

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


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


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.


Stir in the basil and grinds of pepper to taste.


Serve, spooned atop crusty bread.

Nutrition Facts

Serving Size 4-6 Servings