Quick Ratatouille
75% authentic · French
A simplified version of ratatouille that streamlines the cooking process by sautéing all vegetables together. It offers a faster way to enjoy the classic flavors of Provençal vegetables.
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Ingredients
- Eggplant1 medium
- Zucchini2 medium
- Bell Peppers (mixed colors)2 total
- Canned Diced Tomatoes1 (14.5 oz) can
- Onion1 medium
- Garlic3 cloves
- Olive Oil3 tbsp
- Dried Italian Seasoning1 tsp
- Saltto taste
- Black Pepperto taste
Steps
- 1
Chop eggplant, zucchini, bell peppers, and onion into bite-sized pieces. Mince garlic.
- 2
Heat olive oil in a large skillet or pot over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
- 3
Add garlic, eggplant, zucchini, and bell peppers. Sauté for 10-15 minutes, stirring occasionally, until vegetables begin to soften.
- 4
Stir in canned diced tomatoes (undrained), Italian seasoning, salt, and pepper. Bring to a simmer.
- 5
Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until vegetables are tender. Stir occasionally.
- 6
Serve hot.
