Gluten-Free Ratatouille

Ingredients

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• 2 tbsp extra virgin olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchini, cut into 1-inch cubes
• 1 large red bell pepper, seeded and cut into 1-inch pieces
• 1 large yellow bell pepper, seeded and cut into 1-inch pieces
• 1 can (28 oz) crushed tomatoes Shop
• 1 tsp dried thyme Shop
• 0.5 tsp dried rosemary Shop
• 0.5 tsp salt, or to taste
• 0.25 tsp black pepper, or to taste
• 2 tbsp fresh basil leaves, chopped (for garnish)

Instructions

1. 1 Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the thinly sliced onion and sauté for about 5-7 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2 Add the cubed eggplant, zucchini, red bell pepper, and yellow bell pepper to the pot. Stir everything to coat the vegetables in the oil and sauté for about 8-10 minutes, allowing them to soften slightly and develop a hint of color. The vegetables should begin to release their moisture.
3. 3 Pour in the crushed tomatoes, then stir in the dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking. The vegetables should become very tender and the sauce should thicken.
4. 4 Taste the ratatouille and adjust the salt and pepper as needed. The flavors should be well-melded and the vegetables should be fork-tender. If the sauce seems too thick, you can add a splash of water or vegetable broth to reach your desired consistency.
5. 5 Serve the ratatouille hot, garnished with fresh chopped basil leaves. This dish is wonderful on its own, or as a side to grilled meats, fish, or gluten-free grains. It can also be enjoyed at room temperature or chilled.

Nutrition (per serving)

Tips & Notes

• Salt the eggplant cubes for 20 minutes and pat them dry so they absorb less oil and don't turn mushy.
• Brown the vegetables in batches if your pot is crowded. Browning adds depth to the ratatouille.
• Ratatouille tastes even better the next day after the flavors blend.

Common questions