This Shortcut Ratatouille is a quicker and easier take on the classic French country vegetable stew.
1large eggplantdiced into 1” cubes (about 6 cups, from a 1.5lb eggplant)
3bell peppersseeded and diced
5clovesgarlicminced (about 2 tablespoons)
23.5ouncejar marinara sauce or tomato basil sauce
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!