Ratatouille

Serves

8

Prep Time

10 Minutes

Cook Time

15 Minutes

Print

Ratatouille is one of those classic dishes that feels rustic, comforting, and beautifully simple all at once. Traditionally made with a medley of summer vegetables like eggplant, zucchini, peppers, and tomatoes, it’s a celebration of fresh produce and slow-simmered flavors.

But what if you’re not a fan of peppers—or just want a slightly different twist? This version skips the peppers entirely and focuses eggplant, yellow and green zucchini, and tomatoes for a colorful, hearty vegetable stew. It’s perfect as a main dish with crusty bread, served over pasta, or alongside your favorite protein.

Ingredients

1 large eggplant, chopped
1 large yellow zucchini, chopped
1 large green zucchini, chopped
1 tablespoon SOOC Basil Olive Oil
1 onion, diced
4 tablespoons garlic, minced
2 cans diced tomatoes
Salt and pepper

Directions

In a large pot, heat over medium heat high heat. Add oil, garlic, and onion. Cook for five minutes and add eggplant and zucchini and cook until tender.

Add the cans of tomatoes. Season with salt and pepper and serve hot.