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Stovetop Ratatouille, with Roasted Eggplant

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Servings 0

Ingredients
  

  • 1 medium-large eggplant cut into 1 to 1 1/2-inch cubes, and tossed with
  • 2 tablespoons extra virgin olive oil more or less
  • 1 large zucchini chopped into bite-sized pieces
  • 1 large onion cubed or sliced thin
  • 1 bell pepper you can use red or green (i like red), or use both, cubed
  • 1 tablespoon minced garlic or several large cloves cut into thin slices/slivers
  • 3 large tomatoes cubed
  • 1 teaspoon salt
  • 1 bay leaf
  • a few sprigs thyme
  • a handful of basil chopped (optional)

Instructions
 

  • Preheat oven to 400 degrees F while you prepare the eggplant.
  • Spread eggplant cubes evenly on parchment-lined sheet and roast, turning a few times, 15-20 minutes or until just tender, while you prepare the rest of the vegetables.
  • Heat large skillet (I like using my cast-iron for this) over medium-high heat.
  • Add 3 tablespoons olive oil and when hot but not smoking, add zucchini cubes.
  • Cook about 10 minutes, stirring every now and then just until tender but not falling apart.
  • Remove to bowl, leaving oil behind.
  • Add more oil if necessary, then cook onions, letting soften a bit, before adding the peppers.
  • When peppers and onions are tender, add garlic, stir a few more minutes until garlic is golden, then add tomatoes, salt, bay leaf and thyme.
  • Stir well and cover, cooking ~7 minutes or so.
  • Add eggplant and zucchini and cook 12-15 minutes more, stirring halfway to meld flavors.
  • Adjust seasonings and serve hot. (Or not! See note.)

Notes

Ratatouille is just lovely at any temp — hot, room temp, or cold, making it ideal for picnics in the summertime. Delicious over rice, if you’re gluten-free. Or with a crisp-crusted baguette, for dipping into the veggie juices. Mmmmm.
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