I just love ratatouille and it’s so simple and versatile to make. I’ve included the traditional version below with eggplant and zucchini, but I’ve often made it with whatever vegetables I have on hand.
I love that you can serve it on it’s own like a stew. It’s also great with wild rice or noodles. Perfect as a wrap with added greens & sprouts. And for those who are grain free, I love having a huge bowl of spinach with one or two spoons of ratatouille on top, toss and serve. Yum!!
- 3 Tbsp olive oil
- 2 onions, sliced
- 4 cloves garlic, crushed
- 1/4 cup flat-leaf parsley, chopped
- 1 large eggplant, chopped
- 3 bell peppers, red and/or yellow, chopped
- 4 zucchini, sliced
- 1 can (28oz) whole plum tomatoes
- fresh pepper to taste
Heat oil in large pot over medium heat. Add onions, garlic and parsley and saute for about 10 minutes, stirring often. Add eggplant and cook another 5 minutes. Add bell peppers and zucchini cook for a few minutes, then add tomatoes.
Cover and cook for 5 minutes, then uncover and cook for 10-15 minutes until veggies are tender. You may need to add a little water depending on how thick you like it. Season with fresh pepper to taste.