Breastfeeding Friendly Ratatouille
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!