Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
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.
Ingredients
Instructions
Sauté the diced eggplant in olive oil over medium heat until properly softened and lightly golden, about 8-10 minutes.
It needs longer than it looks like it should.
Add the diced zucchini and tomatoes and cook for about 10 minutes, stirring occasionally.
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.
