Easy Ratatouille

This easy ratatouille recipe is the perfect use for leftover summer veggies, it's wonderfully fresh and flavorful and hearty, and it's ultra-simple when sautéd together in a large pot (instead of the traditional method of neatly layering all of those veggies).

⏱ 40 min 🔨 Prep 15min 🔥 Cook 25min 📊 Medium 🍽 6 servings 👁 5
Easy Ratatouille

Ingredients

6 servings

Instructions

  1. Add diced eggplant to a colander, and toss with 1 teaspoon salt. Let sit 15 minutes, then rinse and squeeze out excess liquid.
  2. Meanwhile, in a large Dutch oven or stockpot, heat 1 tablespoon oil over medium. Add onion and sauté for 5 minutes, stirring occasionally.  Add the remaining 2 tablespoons olive oil, garlic, bell peppers, and zucchini, and sauté for an additional 10 minutes, stirring occasionally, until the vegetables are mostly cooked through.
  3. Stir in the eggplant, tomatoes, basil, red pepper flakes, bay leaf, and rosemary, and cook for 10** more minutes, stirring occasionally.  Slowly add in the wine, stirring the bottom of the pan to scrape up any brown bits that may have formed.  Cook for 5 more minutes, stirring occasionally.  Season with salt and black pepper, and remove the bay leaf and rosemary.
  4. Serve warm, with a side of crusty bread, quinoa, rice or pasta.  (I also recommend sprinkling on some Parmesan cheese, if you’d like.)

💰 Cost Estimate

Total Ingredients
$3804.00
Per Serving
$634.00/serving
🏠 Savings
~$7608.00 vs buying!
📋 Price Breakdown (85% ingredients detected)
IngredientAmountSubtotal
eggplant 1 medium $55.00
Kosher salt and freshly-ground black pepper - -
olive oil 3 tbsp $63.00
white onion 1 medium $50.00
garlic 6 cloves $1185.00
bell peppers 2 $175.00
zucchini 2 large -
pints fresh cherry or grape tomatoes 2 $29.00
finely-chopped fresh basil leaves 2 tbsp $356.00
crushed red pepper flakes 0.25 tsp $1.00
bay leaf 1 $1779.00
sprig fresh rosemary 1 large $88.00
dry white wine* 0.5 cup $23.00

*Estimated market prices, may vary by region

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🍳

Easy Ratatouille

Ingredients:
  • 1 medium eggplant, cut into bite-sized pieces
  • Kosher salt and freshly-ground black pepper
  • 3 tbsp olive oil, divided
  • 1 medium white onion, peeled and cut into bite-sized pieces
  • 6 cloves garlic, peeled and roughly chopped
  • 2 bell peppers, cored and cut into bite-sized pieces
  • 2 large zucchini, cut into bite-sized pieces
  • 2 pints fresh cherry or grape tomatoes
  • 2 tbsp finely-chopped fresh basil leaves
  • 1/4 tsp crushed red pepper flakes
  • 1 bay leaf
  • 1 large sprig fresh rosemary (or 2 sprigs fresh thyme)
  • 1/2 cup dry white wine* (or dry red wine)

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