Easy Fall Ratatouille
The French Fall Classic Made Easy!
- 4 tbsp olive oil
- 1 medium eggplant, cut into 1 inch chunks
- 1 green bell pepper, cut into 1 inch chunks
- 2 medium zucchini, cut into 1 inch chunks
- 1 kohlrabi, peeled and cut into 1 inch chunks
- 1 red onion, cut into 1 inch chunks
- 3-4 garlic cloves, thinly sliced or roughly chopped
- Salt and pepper to taste
- 1 tbsp balsamic vinegar
- ½ bunch fresh basil (plus more for garnish)
- 1 can (796 ml) diced tomatoes
- 2-3 sprigs fresh thyme
- Heat half of the oil in a large oven-proof skillet over medium heat. Add in the eggplant and fry until golden, about 2-3 minutes per side. Set aside in a large bowl.
- Add the remaining oil to the preheated skillet and fry the zucchini. Don't cook them all the way through, just until golden and slightly softened. Season with a pinch of salt and pepper and set aside in the same bowl with the eggplant.
- To the same skillet add the bell pepper, kohlrabi, onion and garlic; sauté for about 5 minutes. Add in the diced tomatoes and balsamic vinegar. Reduce the heat to a medium-low, bring to a simmer and break the tomatoes with the back of a wooden spoon.
- Allow the sauce to simmer until it starts to thicken. Season with salt and pepper. Stir in the fried veggies, basil and thyme.
- Partially cover the pan and cook over low heat for about 30 minutes, stirring occasionally, or until sauce is thick and veggies are tender. Alternatively, you can bake it uncovered in the preheated oven at 350°F for 30-35 minutes.
- Garnish with fresh basil and serve with warm crusty bread, if desired.