Description
A simple and delicious one-pot ratatouille recipe, perfect for a weeknight meal. This dish brings the flavors of Provence right to your kitchen with minimal fuss.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large eggplant, cut into 1-inch cubes
- 2 medium zucchini, cut into 1-inch cubes
- 2 bell peppers (any color), seeded and cut into 1-inch cubes
- 1 (28 ounce) can diced tomatoes, undrained
- 1 teaspoon driedHerbes de Provence
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the cubed eggplant, zucchini, and bell peppers to the pot.
- Pour in the diced tomatoes with their juice and sprinkle with Herbes de Provence.
- Season with salt and pepper. Stir everything to combine.
- Bring the mixture to a simmer, then cover the pot and reduce the heat to low.
- Let it simmer gently for 25-30 minutes, or until the vegetables are tender, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve hot.
Notes
- For a richer flavor, you can add a splash of red wine with the tomatoes.
- Fresh herbs like basil or parsley can be added at the end for extra freshness.
- This ratatouille is great served on its own, or over pasta, rice, or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: approx. 150
- Sugar: approx. 10g
- Sodium: approx. 300mg
- Fat: approx. 5g
- Saturated Fat: approx. 1g
- Unsaturated Fat: approx. 4g
- Trans Fat: 0g
- Carbohydrates: approx. 25g
- Fiber: approx. 7g
- Protein: approx. 3g
- Cholesterol: 0mg