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.

• CourseMain Dish

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. CourseMain Dish 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

• 1/4 cup olive oil
• 3 cloves garlic minced
• 1 large yellow onion sliced thin, not chopped
• 1 medium eggplant (~1.5 lbs) cut lengthwise, then sliced in 1/4" thick half moons
• 1 medium green bell pepper cut in thin strips
• 1 medium orange bell pepper cut in thin strips
• 3 small zucchini (~1 lb) cut in rounds/coins
• 4 medium ripe tomatoes sliced thin
• **2 14 oz cans chopped tomatoes use these if good fresh tomatoes aren't available
• 1-2 teaspoons salt
• 2 Tablespoons oregano
• fresh ground black pepper

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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