Pistachio Free Classic Ratatouille Stew
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Learn more →Ingredients
4 servings
- ¼ cup olive oil, divided
- 1 medium yellow onion, diced
- 4 garlic cloves, thinly sliced
- 1 medium eggplant (about 1 lb), cut into ¾-inch cubes
- 2 medium zucchini (about 12 oz total), cut into ¾-inch half-moons
- 1 red bell pepper, seeded and cut into ¾-inch pieces
- 1 yellow bell pepper, seeded and cut into ¾-inch pieces
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tsp red wine vinegar
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Heat 2 tbsp of the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 2
Add the remaining 2 tbsp olive oil to the pot. Add the eggplant, season with a pinch of salt, and cook, stirring occasionally, until the eggplant begins to soften and turns golden at the edges, about 6–8 minutes.
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