Servings: 4 to 6 servings
Ratatouille Sauté
Classic ratatouille with eggplant, tomatoes, squash, and garlic, deconstructed and sauteed in a frying pan.
Equipment
Ingredients
- 3 Tbsp olive oil or avocado oil
- 1 yellow onion chopped
- 3 zucchini squash halved lengthwise and chopped
- 1 yellow squash halved lengthwise and chopped
- 1 eggplant peeled and chopped into 1/2" squares
- 5 cloves garlic minced
- 2 (14-oz) cans diced tomatoes including juices
- ½ tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt or to taste
Instructions
- Heat the olive oil in a large skillet (12 inches with a deep lip), wok, or Dutch oven over medium heat, and add the onion. Sauté onion until it begins turning brown, about 10 minutes
- Add garlic, sauté 2 minutes
- Add zucchini, eggplant, diced tomatoes, herbs and salt. Cover and stir every couple of minutes. You want the vegetables to reach a boil which will take about 12 minutes to reach if you’re cooking over medium to medium-high.
- Continue cooking and stirring until the vegetables reach desired level of done-ness, for me this was another 7 minutes or so.
- Don’t allow your veggies to get soggy. Soggy veggies are gross veggies.
Nutrition
Serving: 1of 4, Calories: 183kcal, Carbohydrates: 25g, Protein: 6g, Fat: 11g, Fiber: 5g, Sugar: 10g