vegetarian ratatouille with zucchini tomatoes and eggplant


  • 2 medium zucchini (roughly chopped)
  • 1 large tomato (roughly chopped)
  • 1 small eggplant (roughly chopped)
  • 1 large onion (roughly chopped)
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic (finely chopped)
  • salt and pepper (to taste)


  1. In a medium size pot, add 2 tbsp olive oil, garlic and onion. Cook for about 5 minutes, until onions are soft and translucent.
  2. Add eggplant and cook for 3 minutes.
  3. Add the tomatoes and cook for 3 minutes.
  4. Add the zucchini and cook 3 minutes. Lower heat to a simmer, add the last 2 tbsp olive oil, stir, cover and cook for another 10-15 minutes, until zucchinis are tender but still a little firm.
  5. Season with salt and pepper, and serve.


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