Stovetop Ratatouille

Late summer provides us with a windfall of beautiful vegetables, and my fridge is bursting at the seems with eggplant, zucchini, and bell peppers. This means its time to make my version of the classic French dish, Ratatouille.

Ratatouille is a delicious vegetable stew loaded with seasonal produce and fresh herbs. There is quite a bit of prep work for this recipe with all the veggies but once your mise en place is set, the dish only takes about 20 minutes to cook on a stovetop!

I love serving it over polenta or pasta, or as a topping on a crusty, toasted bread. This ratatouille also freezes well so it’s a great dish to make when produce is abundant, and keep for later.

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Stovetop Ratatouille

(1 votes, average: 5.00 out of 5)

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A quick and easy stovetop version of the classic French dish.

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 5 garlic cloves, minced
• 1 small eggplant, diced
• 1 medium zucchini, diced
• 4 Roma tomatoes, seeded & diced
• Small handful of fresh thyme, tied together
• 1 tbsp fresh oregano, chopped
• 1 tsp salt
• 1/8 tsp black pepper
• 2 tsp balsamic vinegar
• 1 tbsp fresh basil, chopped

Instructions

1

In a large skillet, heat olive oil on medium-high heat. Add the onion, bell pepper, and garlic to the pan and cook until softened, about 5 minutes.

2

Next, add eggplant and cook 5-7 minutes. Add the zucchini, tomatoes, thyme bundle, oregano, salt, and pepper. Cook until softened, another 5-7 minutes.

3

Stir in balsamic vinegar, and basil. Cook for another 1-2 minutes and check seasoning.

4

Remove thyme bundle before serving.

Notes

The vegetables should be diced to approximately the same size.