Easy Ratatouille

Name: Easy Ratatouille
Prep time: 40 min
Total time: 60 min
Ingredients: 0.333 cup olive oil; 2 medium onions, chopped; 4 cloves garlic, minced; 2 large eggplants, (2 pounds), peeled in strips and cut into ¾-inch cubes; 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes; Coarse salt and ground pepper; 3 yellow or red bell peppers, ribs and seeds removed, cut into ¾-inch cubes; 1 can (28 ounces) diced tomatoes; 1 teaspoon dried thyme; 0.5 cup chopped fresh basil

3.2

(126)

11 Reviews

By

Martha Stewart Editors

Updated on February 19, 2019

Prep Time:

40 mins

Total Time:

1 hrs

Servings:

8

This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.

Ingredients

⅓ cup olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 large eggplants, (2 pounds), peeled in strips and cut into ¾-inch cubes
4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
Coarse salt and ground pepper
3 yellow or red bell peppers, ribs and seeds removed, cut into ¾-inch cubes
1 can (28 ounces) diced tomatoes
1 teaspoon dried thyme
½ cup chopped fresh basil

Directions

In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.
Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.
Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)