Authentic Mediterranean Ratatouille with Eggplant and Zucchini
A vibrant, herb-infused vegetable stew with smoky eggplant and sweet zucchini. This Mediterranean recipe, ready in about 60 minutes, pairs eggplant, zucchini, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, diced eggplant
- 1 medium, diced zucchini
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 chopped onion and 2 minced garlic cloves; sauté for 5 minutes until golden.
- Step 2: Stir in 2 tbsp tomato paste, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes until fragrant.
- Step 3: Add 1 diced eggplant and 1 diced zucchini. Cook for 15 minutes, stirring occasionally, until tender. Season with additional salt and pepper.
