Easy Ratatouille
A rustic French vegetable stew of eggplant, zucchini and tomato — cooking the eggplant on its own first, until it actually softens, avoids the spongy, undercooked centre that ruins a rushed ratatouille.
Total time
40 min
Prep
15 min
Cook
25 min
Difficulty
easy
Cuisine
French
vegangluten-free
Ingredients
1eggplant, diced
2zucchini, diced
4tomatoes, diced
to tastegarlic, herbs de provence and olive oil
Instructions
1
Sauté the diced eggplant in olive oil over medium heat until properly softened and lightly golden, about 8-10 minutes.
2
It needs longer than it looks like it should.
3
Add the diced zucchini and tomatoes and cook for about 10 minutes, stirring occasionally.
4
Season with garlic and herbes de Provence and simmer until all the vegetables are tender and the flavours have melded, about 10 more minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
67
Protein
3.4g
Fat
0.8g
Carbs
14.5g
Fiber
5.8g
Sodium
16mg
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★★★★★
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