This rustic ratatouille is a celebration of vegetables at their best: golden cubes of eggplant, tender zucchini, and sweet red bell pepper all simmered down in a rich tomato base until everything turns silky and deeply flavorful. Garlic-infused olive oil brings savory depth to every layer without any actual cloves to peel, while a slow simmer with thyme, oregano, and smoked paprika builds a sauce that tastes like it's been on the stove all day. Tomato paste gets caramelized right in the pot for extra sweetness, and a finishing touch of red wine vinegar and torn fresh basil brightens the whole dish before serving. It's naturally plant-based from top to bottom, making it a satisfying, hearty option whether you serve it warm over grains, at room temperature as a side, or straight from the fridge the next day. This one's an easy addition to a vegan dinner rotation, and it only gets better as leftovers.
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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.
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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