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Eggplant Ratatouille

Prep Time40 minutes

Total Time1 hour 30 minutes

Servings6


Please note: these estimates are based on the intended serving size.

Ingredients (Scaling)

  • eggplant(s), sliced
  • zucchini(s), sliced
  • fluid ounces salt
  • fluid ounces olive oil
  • onion(s), sliced
  • tomato(es), diced
  • bell pepper(s), cored and sliced
  • garlic clove(s), diced
  • fluid ounces dried basil
  • fluid ounces dried oregano

Eggplant Ratatouille

Instructions

  • Put eggplant and zucchini in a colander, sprinkle with salt and toss lightly. Allow to drain for at least 30 minutes. Rinse and pat dry with paper towels.


  • In a skillet, heat olive oil over medium-high heat on stove. Add onions and sauté until translucent, about 3 minutes.


  • Stir in eggplant, zucchini, tomatoes, bell pepper, garlic, basil, and oregano. Reduce heat, cover and simmer 30-45 minutes until vegetables are thoroughly cooked.



Eggplant Ratatouille