Easy Stovetop Ratatouille

Trim the ends of the eggplant, then use a vegetable peeler to remove alternating strips of skin lengthwise, leaving some skin intact to help the eggplant hold its shape during cooking. Cut into 1.5 inch cubes.
2 Japanese eggplants
Toss the eggplant with ½ teaspoon kosher salt and ¼ teaspoon black pepper and let sit for 15–20 minutes. When done, drain water and blot thoroughly with paper towels to remove excess moisture.
While the eggplant rests, prep the rest of the vegetables. Trim the zucchini ends and slice lengthwise into planks and gently scoop out the seedy middle with a spoon. Cut the planks into ½-inch cubes.
1 Medium zucchini
Peel the onion, then cut it in half from root to stem, then place each half cut-side down and slice thinly into half-moons. Trim the tops and bottoms of the red bell peppers, remove the seeds and membranes, then cut into ½-inch cubes.
When the eggplant is done resting, toss with 2 tablespoons olive oil. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Add the eggplant in an even layer and cook undisturbed until browned and the pieces release easily from the pan, 3–4 minutes. Turn and continue cooking uncovered for another 2–3 minutes, until browned but still slightly firm. Transfer to a bowl.
2 teaspoons Kosher salt, 1.25 teaspoon Black pepper, 3.5 tablespoons Extra virgin olive oil
If needed, add a bit more olive oil to the Dutch oven, about 1 teaspoon, and heat over medium-high until shimmering. Add the zucchini in an even layer and cook undisturbed until well browned, about 4 minutes. Stir and cook until just tender, 1–2 minutes. Transfer to the bowl with the eggplant.
Add the remaining 1 teaspoon olive oil to the Dutch oven if needed. Add the onion and cook over medium-high heat, stirring occasionally, until golden and beginning to soften, about 3–5 minutes. Add the bell peppers, about 1 teaspoon kosher salt and ½ teaspoon black pepper. Cover and cook, stirring once or twice, until the peppers soften, about 3–5 minutes.
1 Yellow onion, 2 Red bell peppers
Add the garlic, cumin and oregano. Cook, stirring constantly, until fragrant, about 30 seconds.
8 Garlic cloves, 1½ teaspoons Dried oregano, ¾ teaspoon Ground cumin
Add the diced tomatoes and their juices. Cover and simmer for 5–7 minutes, reducing the heat as needed, until the vegetables soften and the flavors come together.
1 14½-ounce can diced tomatoes, with juices
Reduce the heat to low and gently fold in the browned eggplant and zucchini. Cook uncovered for 1–2 minutes, just until heated through. Avoid excessive stirring to help the vegetables maintain their shape.
Stir in the fresh parsley and season with additional salt and pepper to taste. Transfer to a serving platter or shallow bowl and garnish with shaved parmesan cheese. Serve on its own or over creamy polenta.
¼ cup Flat-leaf parsley

Easy Stovetop Ratatouille

Equipment

Ingredients

Instructions

Notes

Nutrition