Ratatouille
A classic vegetable stew with eggplant, zucchini, bell peppers, tomatoes, onion, and garlic.
Prep: 20 minCook: 80 minServes: 8
Ingredients
1 tbsp vegetable oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 medium eggplant, peeled and diced
2 zucchini, diced
1 red bell pepper, diced
1 tsp dried basil
1/2 tsp dried oregano
3 1/2 cups canned low-sodium tomatoes, including the juice
1 lemon, quartered
1/4 cup chopped fresh basil leaves
Instructions
1. Heat a pot over medium-low heat and add the oil.
2. Add the onion and garlic and cook until golden, about 10 minutes.
3. Add the eggplant, zucchini, bell pepper, dried basil, and oregano.
4. Cover and cook until the eggplant is very soft, about 40 minutes.
5. Add the tomatoes and cook uncovered for 20 minutes.
6. Serve right away, garnished with lemon quarters and fresh basil.
Tips
Source: MyPlate / USDA Center for Nutrition Policy and Promotion. Search result showed 152 ratings on April 13, 2026.