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top down view of ratatouille in a skillet with fresh vegetables on a table around it.

Recipe

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Ingredients
 

  • ¼ cup olive oil
  • 1 medium yellow onion (thinly sliced)
  • 2 cloves garlic (finely chopped)
  • 3-4 medium bell peppers, any color (thinly sliced)
  • 1 medium eggplant (see note) (peeled and diced)
  • 3 medium zucchini (cut in ½ inch slices)
  • 3-4 medium tomatoes (roughly chopped)
  • salt and pepper (to taste)
  • 2 tablespoons olive oil

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add onions and garlic. Sauté until golden.
    ¼ cup olive oil, 1 medium yellow onion, 2 cloves garlic
  • Remove onions and garlic from skillet. Add the following to the skillet in layers, top each layer with some of the onions and garlic and salt and pepper to taste:
    + bell peppers
    + eggplant
    + zucchini
    + tomatoes
    Drizzle the top with 2 tablespoons olive oil.
    3-4 medium bell peppers, any color, 1 medium eggplant (see note), 3 medium zucchini, 3-4 medium tomatoes, salt and pepper, 2 tablespoons olive oil
  • Reduce heat to very low, cover and cook for 35 minutes. Remove lid and cook for another 5-10 minutes to cook off some of the liquid.