What Was Best Ratatouille
A vibrant, layered vegetable medley where eggplant, zucchini, and tomatoes shine—proving 'best' needs no 'the' for excellence. This french-inspired vegetarian (mediterranean) ready in about 60 minutes pairs medium, diced 1/2-inch eggplant, medium, diced 1/2-inch zucchini, diced red bell pepper 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 1/2-inch eggplant
- 1 medium, diced 1/2-inch zucchini
- 1/2, diced red bell pepper
- 1/2, finely chopped onion
- 2 cloves, minced garlic
- 14 oz, diced canned tomatoes
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 2 tbsp, chopped fresh basil
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium heat. Add 1/2-inch diced eggplant, zucchini, and red bell pepper; cook for 12 minutes, stirring occasionally, until softened but not browned.
- Step 2: Stir in 1/2 finely chopped onion and 2 minced garlic cloves, cooking for 3 minutes until fragrant, then add 14 oz diced canned tomatoes, 1 tsp dried thyme, and 1/2 tsp salt.
- Step 3: Simmer covered for 20 minutes, stirring occasionally, until vegetables are tender and sauce has thickened. Uncover and simmer 5 more minutes to reduce excess liquid.
- Step 4: Remove from heat, stir in 2 tbsp chopped fresh basil, and serve warm or at room temperature as a side or main dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does What Was Best Ratatouille take to make?
Total time is about 60 minutes (25 min prep + 35 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 What Was Best Ratatouille?
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 diced red bell pepper from drying out.
Can I substitute ingredients in What Was Best Ratatouille?
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 What Was Best Ratatouille for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with What Was Best Ratatouille?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
