Easy Skillet Ratatouille
This Easy Skillet Ratatouille recipe is a quick and simple way to prepare ratatouille without baking or using a mandoline slicer. It makes a delicious and healthy side dish that's loaded with summer vegetables.
Servings 6
Calories 168kcal
Ingredients
- 5 tablespoons olive oil divided
- 1 1/2 pounds eggplant cubed
- 1/2 pound zucchini cubed
- 1/2 pound yellow squash cubed
- 1 medium onion diced
- 1 red bell pepper seeded and diced
- 4 garlic cloves minced
- 1 pound Roma tomatoes diced
- 1 tablespoon fresh thyme leaves
- 1/2 cup basil leaves roughly torn
- sea salt
- black pepper
Instructions
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant along with a small pinch of salt and sauté until tender, about 8-10 minutes. Transfer to a bowl.
- Pour another tablespoon of olive oil into the skillet. Add the zucchini and yellow squash. Season with a small pinch of salt and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
- Pour in the remaining tablespoon of olive oil. Add the onion and red pepper and saute until tender, about 5-6 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the tomatoes, thyme, and a large pinch of salt to the skillet. Cook the tomatoes down until they are extremely tender and their juices have released, about 8-10 minutes.
- Add the eggplant and squash back to the skillet. Simmer for another 4-5 minutes.
- Stir in the basil and season with black pepper and more salt to taste before serving.
Nutrition
Calories: 168kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 399mg | Potassium: 701mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1590IU | Vitamin C: 54mg | Calcium: 43mg | Iron: 1mg