Brazil Nut Free Ratatouille
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused olive oil
- 1 medium eggplant (about 12 oz), cut into ¾-inch cubes
- 2 medium zucchini (about 12 oz total), cut into ¾-inch half-moons
- 1 large red bell pepper, seeded and cut into ¾-inch pieces
- 1 can (14 oz) diced tomatoes, with juices
- 2 medium tomatoes (about 10 oz total), roughly chopped
- 4 scallions, green tops only, thinly sliced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp tomato paste
- ¼ cup fresh basil leaves, torn
- 1 tbsp red wine vinegar
Instructions
- 1
Heat 2 tablespoons of the garlic-infused olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring only once or twice, until golden on most sides, about 6–8 minutes. Transfer to a plate and set aside.
- 2
Add the remaining 1 tablespoon garlic-infused olive oil to the same pot over medium-high heat. Add the zucchini and red bell pepper and cook, stirring occasionally, until the edges are lightly browned and the vegetables have softened slightly, about 5–6 minutes.
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