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Super Easy Ratatouille

Super Easy Ratatouille

Ratatouille seems exotic, but it’s easy to make, especially with this stackable-ingredient recipe. Don’t overlook this simple skillet version of ratatouille for chilly nights. Organic veggies will be worth the flavor boosts they give, so spring for those – they’ll make this dish much tastier. Kids who like pizza and the flavors of Italian herbs can enjoy this over their favorite pasta. Add a side of authentic hot Italian sausage to make it a hefty meal. Go grain free by serving with Paleo rolls like these made from quick mixes by¬†Chebe. This reheats well and is even more yummy with time.

Super Easy Ratatouille
Print Recipe
Warming and delicious, savory goodness. Use a big skillet and stack ingredients in the order listed below. If you have it, a cast iron skillet is a great choice for even-heat simmer, and it will add iron for kids needing that boost - the acidity of the tomato pulls iron into the food. Peeling the eggplant is optional.
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Super Easy Ratatouille
Print Recipe
Warming and delicious, savory goodness. Use a big skillet and stack ingredients in the order listed below. If you have it, a cast iron skillet is a great choice for even-heat simmer, and it will add iron for kids needing that boost - the acidity of the tomato pulls iron into the food. Peeling the eggplant is optional.
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Servings: servings
Instructions
  1. If you prefer, peel the eggplant before slicing it. This is optional.
  2. Heat 3 Tablespoons of the olive oil in a large skillet. Add garlic and soften over medium heat for one minute.
  3. Layer in the vegetables in the order listed, leaving them to lie flat. Between each layer, sprinkle salt, oregano, and black pepper. Drizzle remaining olive oil (1 Tablespoon) on the top. Don't stir it. Leave it stacked just as you laid it all in
  4. Cover the pan and cook over low heat for 30 minutes.
  5. Uncover the pan and let 10 minutes longer to reduce liquid.
  6. Gently turn and tumble the veggies, and serve with crusty bread of your choice, over pasta, or on its own for a lighter meal.
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