Ratatouille (Egg-Free)

Ingredients

• 1/4 cup Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Eggplant
• 2 medium Zucchini
• 1 medium Yellow Bell Pepper
• 1 medium Red Bell Pepper
• 28 ounces Canned Crushed Tomatoes
• 2 tablespoons Tomato Paste
• 2 teaspoons Dried Herbs de Provence
• 1/4 cup Fresh Basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stovetop over medium heat. Add the 1/4 cup Olive Oil. Once the oil is shimmering, add the 1 medium Onion, cut into 1/2-inch pieces. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. The heat should be around 350°F (175°C).
2. 2Add the 3 cloves Garlic, minced, to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to let the garlic burn.
3. 3Add the 1 medium Eggplant, cut into 1-inch cubes, the 2 medium Zucchini, cut into 1-inch cubes, the 1 medium Yellow Bell Pepper, cut into 1-inch pieces, and the 1 medium Red Bell Pepper, cut into 1-inch pieces. Cook, stirring occasionally, until the vegetables are slightly softened, about 10 minutes. The heat should still be around 350°F (175°C).
4. 4Stir in the 28 ounces Canned Crushed Tomatoes, the 2 tablespoons Tomato Paste, and the 2 teaspoons Dried Herbs de Provence. Stir everything together until well combined. Increase the heat slightly to bring the mixture to a gentle simmer.
5. 5Once simmering, reduce the heat to low, cover the pot, and let it cook for 30-40 minutes. Stir occasionally to prevent sticking. The vegetables should be very tender, and the sauce should have thickened slightly, indicating the flavors have melded. The heat should be around 250°F (120°C).
6. 6Remove the pot from the heat. Stir in the 1/4 cup Fresh Basil, torn into pieces, the 1/2 teaspoon Salt, and the 1/4 teaspoon Black Pepper. Taste and adjust seasoning if needed. Serve the ratatouille warm or at room temperature.

Related Guides