Smoky Skillet Ratatouille with Garlic-Rubbed Crusty Bread

This chunky, one-pan ratatouille is everything a cozy weeknight dinner should be — deeply savory, bursting with tender vegetables, and ready in under an hour. A splash of balsamic and a pinch of smoked paprika give it that low-and-slow flavor without the wait. Pile it next to thick slices of garlic-rubbed bread and you have a meal that feels like a French farmhouse in your own kitchen.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 medium eggplant, cut into 3/4-inch cubes
• 2 medium zucchini, sliced into half-moons
• 1 pint cherry tomatoes, halved
• 1 large yellow bell pepper, chopped
• 1 medium yellow onion, diced
• 4 cloves garlic, minced (plus 1 halved clove for bread)
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil leaves, torn
• 1 loaf crusty French bread, sliced thick
• to taste salt and black pepper

Directions

1. Salt the eggplant cubes lightly, toss in a colander, and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
2. Heat 2 tablespoons of olive oil in a large skillet or cast iron pan over medium-high heat. Add the eggplant and cook for 5 minutes, stirring occasionally, until golden on the edges. Transfer to a plate.
3. In the same pan, add the remaining olive oil and sauté the onion and bell pepper for 3 minutes until softened. Stir in the garlic and smoked paprika and cook 1 minute more.
4. Add the zucchini and cherry tomatoes to the pan, season well with salt and pepper, and stir everything together. Return the eggplant to the pan.
5. Reduce heat to medium, cover loosely, and simmer for 12 minutes until all vegetables are tender and the tomatoes have broken down into a saucy base.
6. Stir in the balsamic vinegar, taste for seasoning, and scatter fresh basil over the top.
7. While the ratatouille finishes, toast the bread slices under a broiler for 2 minutes per side until golden, then rub each slice with the cut side of a garlic clove and drizzle lightly with olive oil. Serve alongside the ratatouille.

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