Eggplant and Zucchini Ratatouille with Basil
A vibrant low-carb vegetable medley of sautéed eggplant and zucchini simmered with herbs, garlic, and tomatoes for a hearty keto-friendly side or main. This mediterranean-inspired keto (vegetarian, low carb) ready in about 35 minutes pairs eggplant, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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, cut into 1-inch cubes eggplant
- 2 medium, sliced into 1/2-inch rounds zucchini
- 1 cup, halved cherry tomatoes
- 4 tbsp olive oil
- 3, thinly sliced garlic cloves
- 1/4 cup, torn fresh basil leaves
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium cut eggplant into 1-inch cubes and 1 tsp salt. Sauté for 6-7 minutes until soft and golden, stirring occasionally.
- Step 2: Add 2 medium sliced zucchini rounds, 3 thinly sliced garlic cloves, and 1 tsp dried oregano to the skillet. Cook for another 5 minutes until zucchini softens.
- Step 3: Stir in 1 cup halved cherry tomatoes and 1/4 cup water. Cover and simmer for 5 minutes until tomatoes break down and sauce thickens.
- Step 4: Remove from heat and fold in 1/4 cup torn fresh basil leaves along with 2 tbsp olive oil and 1/2 tsp black pepper. Adjust seasoning as needed and serve warm.
Frequently asked questions
How long does Eggplant and Zucchini Ratatouille with Basil take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eggplant and Zucchini Ratatouille with Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggplant from drying out.
Can I substitute ingredients in Eggplant and Zucchini Ratatouille with Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eggplant and Zucchini Ratatouille with Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Eggplant and Zucchini Ratatouille with Basil vegetarian?
Yes — this recipe is tagged vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is my new favorite summer side dish. So flavorful and fits my keto diet perfectly.
- ★★★★★
Made this for my family and everyone loved it. It's a great keto side dish that even my picky eater enjoyed.
- ★★★★★
Loved this keto-friendly ratatouille! The eggplant and zucchini were perfectly cooked and the basil was fresh.
