Easy Ratatouille
This easy ratatouille combines hearty, nutrient-packed vegetables in a vibrant thyme and basil-infused tomato medley, making it the perfect healthy, vegan, and gluten-free meal for busy weeknights.
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil divided
- Kosher salt and freshly ground black pepper
- 1/2 small yellow onion roughly chopped
- 3 garlic cloves minced
- 1/2 medium eggplant peeled and cut into 1/4-inch cubes
- 1 tablespoon tomato paste
- 1/2 tablespoon finely chopped fresh thyme
- 1 medium zucchini cut into 1/4-inch dice
- 1 yellow bell pepper cut into 1/4-inch squares
- 2 large vine-ripened tomatoes or 3 small cut into 1/4-inch dice
- 1/2 cup fresh basil leaves finely chopped
Instructions
- Heat a large skillet over medium heat. Add 1 tablespoon of olive oil, onion, garlic, and 1/4 teaspoon salt.
- Cook while stirring occasionally until the onion softens, about 3 minutes.
- Add eggplant with another 1/4 teaspoon salt, stirring occasionally, for 4-5 minutes until softened and slightly golden.
- Mix in the tomato paste and thyme, cooking for 1 minute to incorporate the flavors.
- Add zucchini, bell pepper, tomatoes, another pinch of salt, and a dash of black pepper. Stir occasionally for 10 minutes until all vegetables are tender.
- Remove from heat, stir in 1/2 tablespoon olive oil, and mix in the fresh basil for a fragrant finish. Serve warm!