The Best Easy Ratatouille

There are many variations on this dish, but what they all have in common is the basic list of ingredients: zucchini, summer squash, tomato and eggplant.


• Eggplant • Zucchini • Bell pepper • Onion • Garlic • Tomatoes • Herbs

Cooking ratatouille the traditional way can be a lengthy process, so we're streamlining it -  Place eggplant on sheet pan and roast in oven for 20 minutes.

While eggplant, zucchini and squash are roasting, heat a few tbsp olive oil in a large, heavy-bottomed pot over medium heat.

Add tomatoes and cook over medium-low heat for 10 - 15 minutes until tomatoes have released their juices, then raise heat.

Let simmer for a few minutes allowing flavors to combine, remove from heat and stir in parsley and basil.

The longer you simmer the ratatouille, the more it will break down.  If you'd prefer a stew of very soft vegetables, let the ratatouille simmer up to one hour.

Ratatouille can be eaten on its own, with beans, pasta, on crostini or even as a side dish. Try it tucked into a crusty ciabatta roll for a delicious sandwich.