🍆 Skillet Ratatouille

Ingredients

• Vegetables

• ¼ cup Olive oil, divided
• 1 Eggplant, cut in 3/4-inch cubes
• 1 Yellow onion, diced
• 1 Red bell pepper, cut in 3/4-inch pieces
• 1 Yellow or orange bell pepper, cut in 3/4-inch pieces
• 2 Zucchini, cut in 3/4-inch pieces
• 4 clove Garlic, minced
• 1 can Diced tomatoes
• 1 tsp Dried thyme
• 1¼ tsp Table salt
• ¼ tsp Ground black pepper

• To finish

• ¼ cup Fresh basil, torn (optional)

Nutrition

Steps

You’ll need: large deep skillet or Dutch oven, wooden spoon.

1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the eggplant and 1/2 teaspoon of the salt and cook, stirring now and then, until browned and softened, about 8 minutes. Move to a bowl.
2. Add the rest of the oil, the onion and peppers and cook 5 minutes. Add the zucchini and cook 4 minutes more. Stir in the garlic for 30 seconds.
3. Return the eggplant to the pan with the tomatoes, thyme, the rest of the salt and the pepper. Bring to a simmer, cover partly and cook 20 to 25 minutes, stirring now and then, until everything is very tender.
4. Taste for salt and top with basil if you like. Serve warm or at room temperature.