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Shortcut Ratatouille

This Shortcut Ratatouille is a quicker and easier take on the classic French country vegetable stew.
Course Main Course
Cuisine French
Keyword easy ratatouille recipe, ratatouille
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 187kcal

Ingredients

  • 7 tablespoons olive oil
  • 1 large eggplant diced into 1” cubes (about 6 cups, from a 1.5lb eggplant)
  • 2 large onions diced
  • 3 bell peppers seeded and diced
  • 3 zucchinis diced (1lb)
  • 5 cloves garlic minced (about 2 tablespoons)
  • 23.5 ounce jar marinara sauce or tomato basil sauce
  • Salt

Instructions

  • Heat a dutch oven or large pot over medium heat, and add 3 tablespoons of olive oil. Add the eggplant, season with a pinch of salt, and cook for 10 minutes, until softened. Remove the eggplant to a bowl.
  • Add 2 more tablespoons of olive oil to the pot, and add the onions. Season with a pinch of salt, and cook for 10 minutes, until soft. Remove the onions to a bowl (it can be the same bowl as the eggplant).
  • Add 1 tablespoon of olive oil to the pot, and add the bell peppers. Season with a pinch of salt, and cook for 5 minutes, until slightly softened. Remove the peppers to the vegetable bowl.
  • Add the remaining tablespoon of olive oil to the pot and add the zucchini. Season with a pinch of salt, and cook for 5 minutes, until slightly softened.
  • Add the eggplant, onions, and peppers back into the pot with the zucchini, and add the garlic. Stir and cook for 1 minute.
  • Pour in the marinara and stir. Cook the mixture at a simmer for at least 30 minutes. If you want a softer texture, cook the mixture for one hour. Serve and enjoy!

Notes

Leftovers will keep for up to 5 days.

Nutrition

Calories: 187kcal | Carbohydrates: 16g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 748mg | Fiber: 6g | Sugar: 8g