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Ratatouille
An original, easy recipe from Shop by Aisle.
✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.
Ingredients
- 1 eggplant, diced into 1-inch cubes
- 2 zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 14 oz can crushed tomatoes
- 3 tbsp olive oil
- 1 tsp dried thyme
- salt and black pepper
Directions
- Heat olive oil in a large skillet or Dutch oven over medium heat, then add the onion and cook for about 4 minutes until softened.
- Add the garlic, bell pepper, and eggplant, stirring everything together and cooking for 5 minutes.
- Toss in the zucchini, season with thyme, salt, and pepper, and stir to combine.
- Pour in the crushed tomatoes, stir well, then reduce heat to low and cover the pan.
- Simmer for 25 minutes, stirring occasionally, until all the vegetables are tender and the flavors have melded together.
- Taste and adjust seasoning before serving warm with crusty bread or over rice.
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