Vegetable Ratatouille

Vegetable Ratatouille

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June 3, 2020

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This French countryside dish is full of healthy low-carb vegetables and makes for a delicious vegan, gluten-free family meal.

  • Prep: 30 mins
  • Cook: 50 mins
  • 30 mins

    50 mins

    1 hr 20 mins

Vegetable Ratatouille


1. Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture.

2. In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant.

3. Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes.

4. Add tomato paste and stir until it’s fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.

5. Season mixture with red pepper flakes, salt and pepper and cook, stirring occasionally, until the tomatoes start to break down.

6. Add the eggplant back to the pot and stir to combine. Garnish with basil and serve warm

Recipe Credit Source:


2 Medium eggplant, diced into 1/2" pieces

Kosher Sea Salt

2 tbsp Extra virgin Olive Oil, divided

Freshly grounded Black Pepper

1 Large Onion, chopped

2 Bell Peppers, cut into 1/4" spears

1 Bay Leaf

1 tbsp Tomato Paste

1/2 cup Dry White Wine (optional)

2 Zucchinis, sliced into 1/4" coins

3 Garlic cloves

2 cups Halved Cherry Tomatoes

1 tsp Dried Oregano

A pinch of Crushed Red Pepper Flakes

Bunch of Fresh Basil


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