Ratatouille is so versatile. It can be served hot, warm or room temperature, as the main meal over your favorite grain, or as a side dish.
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion, sliced, then halved
- 2–3 medium cloves garlic, chopped
- 1 medium eggplant, cubed
- 2 small zucchini, sliced into rounds, then halved
- 2 Roma tomatoes, diced
- 1 small red bell pepper, chopped
- 1 bay leaf
- ¼ cup fresh parsley, roughly chopped
- 1 tablespoon fresh oregano, chopped
- ¼ cup organic tomato sauce
- Salt and pepper to taste
Instructions
Over medium heat, heat oil in a deep skillet. Sauté onion and garlic for about 5 minutes.
Add remaining ingredients, stir and cover. Reduce heat to medium-low and cook until eggplant is tender about 15–20 minutes, stirring occasionally.
Serves 4
