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21) One-bowl summer ratatouille with crusty bread (minimal stove time)

Print Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion thinly sliced (about 1 cup)
  • 2 cloves garlic minced
  • 1 medium eggplant 1-inch cubes (about 3 cups)
  • 2 zucchini 1-inch slices (about 2 cups)
  • 3 large tomatoes diced (about 3 cups)
  • 1 red bell pepper chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh basil
  • 1 loaf crusty bread for serving

Method
 

  1. Heat oil in a large skillet over medium heat and add onion; cook 4 minutes until soft.
  2. Stir in garlic, eggplant, zucchini, and red pepper; cook 6 minutes, stirring often.
  3. Add tomatoes, thyme, oregano, salt, and pepper, lower heat, and simmer 10 minutes until vegetables are tender.
  4. Stir in basil, taste, and adjust salt if needed.
  5. Spoon into bowls and serve with torn crusty bread.