Low Sodium Classic Ratatouille

Total time1 hr 20 min

Prep time25 min

Cook time55 min

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Ingredients

6 servings

⅓ cup olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 garlic cloves, thinly sliced
1 medium red bell pepper, cut into ¾-inch pieces
1 medium yellow bell pepper, cut into ¾-inch pieces
1 medium eggplant (about 1 lb), cut into ¾-inch cubes
2 medium zucchini (about 1 lb total), cut into ¾-inch half-moons
1 can (28 oz) whole peeled tomatoes, crushed by hand
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 bay leaf

For serving

2 tbsp fresh basil, torn, for serving (optional)

Instructions

1
Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot 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 red and yellow bell peppers along with another tablespoon of olive oil. Cook, stirring occasionally, until the peppers begin to soften and their edges turn slightly golden, about 5 minutes.

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