One-Pot Ratatouille Recipe
One-Pot Ratatouille Recipe
Ingredients
- 2 eggplants, medium, cut into cubes
- 2 zucchinis, medium, cut into cubes or half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, large, diced
- 4 cloves garlic, minced
- 5-6 ripe tomatoes, diced (or 1 can (14 oz) crushed tomatoes)
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- salt, to taste
- pepper, to taste
- fresh basil, for garnish
- 1/2 cup water
Instructions
- 1
Prepare the vegetables: Cut the 2 medium eggplants into cubes. Cut the 2 medium zucchinis into cubes or half-moons. Dice the 1 red bell pepper and 1 yellow bell pepper. Dice the 1 large onion. Mince the 4 cloves of garlic. For the tomatoes, if using fresh: Score the bottom of 5-6 ripe tomatoes with an 'X'. Blanch them briefly in boiling water, then immediately transfer them to an ice bath to cool. Peel off the skin, then dice the tomatoes. (Alternatively, use 1 can (14 oz) crushed tomatoes).
⏱️ 25 min
- 2
Heat the 1/4 cup olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened.
⏱️ 5 min
- 3
Stir in the minced garlic and cook until fragrant, about 1 minute. Add the eggplant cubes and season with salt. Cook for about 5 minutes, stirring occasionally, until the eggplant starts to soften.
⏱️ 6 min
- 4
Add the zucchini, red bell pepper, and yellow bell pepper. Stir to combine and cook for 5 more minutes.
⏱️ 5 min
- 5
Stir in the diced fresh tomatoes (or canned crushed tomatoes), 1/2 cup of water, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, and a generous pinch of salt and pepper.
⏱️ 3 min
- 6
Lower the heat, cover the pot, and simmer for about 1 hour, stirring occasionally, until all the vegetables are tender and the flavors meld. If a thicker sauce is desired, uncover the pot during the last 10 minutes of simmering.
⏱️ 60 min
- 7
Adjust seasoning with more salt, pepper, or herbs to taste. Remove the bay leaf. Garnish with fresh basil before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Ratatouille Recipe
- 2 eggplants, medium, cut into cubes
- 2 zucchinis, medium, cut into cubes or half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, large, diced
- 4 cloves garlic, minced
- 5-6 ripe tomatoes, diced (or 1 can (14 oz) crushed tomatoes)
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- salt, to taste
- pepper, to taste
- fresh basil, for garnish
- 1/2 cup water
Instructions
- 1
Prepare the vegetables: Cut the 2 medium eggplants into cubes. Cut the 2 medium zucchinis into cubes or half-moons. Dice the 1 red bell pepper and 1 yellow bell pepper. Dice the 1 large onion. Mince the 4 cloves of garlic. For the tomatoes, if using fresh: Score the bottom of 5-6 ripe tomatoes with an 'X'. Blanch them briefly in boiling water, then immediately transfer them to an ice bath to cool. Peel off the skin, then dice the tomatoes. (Alternatively, use 1 can (14 oz) crushed tomatoes).
⏱️ 25 min - 2
Heat the 1/4 cup olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened.
⏱️ 5 min - 3
Stir in the minced garlic and cook until fragrant, about 1 minute. Add the eggplant cubes and season with salt. Cook for about 5 minutes, stirring occasionally, until the eggplant starts to soften.
⏱️ 6 min - 4
Add the zucchini, red bell pepper, and yellow bell pepper. Stir to combine and cook for 5 more minutes.
⏱️ 5 min - 5
Stir in the diced fresh tomatoes (or canned crushed tomatoes), 1/2 cup of water, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, and a generous pinch of salt and pepper.
⏱️ 3 min - 6
Lower the heat, cover the pot, and simmer for about 1 hour, stirring occasionally, until all the vegetables are tender and the flavors meld. If a thicker sauce is desired, uncover the pot during the last 10 minutes of simmering.
⏱️ 60 min - 7
Adjust seasoning with more salt, pepper, or herbs to taste. Remove the bay leaf. Garnish with fresh basil before serving.
⏱️ 5 min