Ratatouille With Eggplant, Tomatoes, and Herbs

Meal plan

Low-G-Crusader

See full meal plan

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic (crushed and minced)
• 1 large yellow onion (trimmed, quartered, and thinly sliced)
• 1 small eggplant (washed, trimmed, and cubed)
• 2 green bell peppers (washed, trimmed, and coarsely chopped)
• 4 large tomatoes (washed and coarsely chopped, or 2 (14.5-ounce) cans diced tomatoes)
• 3 to 4 small zucchini (washed, trimmed, and cut into 1/4-inch slices)
• 1 medium bay leaf
• 1 teaspoon dried leaf basil
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon dried leaf thyme
• 2 tablespoons chopped fresh parsley

Preparation

1. 1

   Step 1

   Gather the ingredients.

2. 2

   Step 2

   In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat.

3. 3

   Step 3

   Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes.

4. 4

   Step 4

   Add eggplant and stir until coated with oil. Add peppers and stir to combine.

5. 5

   Step 5

   Cover and cook for 10 minutes, stirring occasionally to keep the vegetables from sticking.

6. 6

   Step 6

   Add tomatoes, zucchini, bay leaf, and herbs, and mix well.

7. 7

   Step 7

   Cover and cook over low heat about 15 minutes, or until the eggplant is tender but not too soft.

8. 8

   Step 8

   Serve hot as a side dish or vegetarian/vegan main course and enjoy.

9. Bon appetit!