This rustic ratatouille is pure vegetable magic: golden-seared eggplant, browned zucchini, and sweet red bell pepper simmered down with two kinds of tomatoes into a thick, glossy stew. Smoked paprika, thyme, and oregano give it a deep, savory backbone, while scallion tops and a finishing handful of torn basil keep things bright and fresh. A spoonful of tomato paste, cooked until dark and sweet, builds real depth without needing any meat or stock in the pot. The red wine vinegar at the end wakes everything up, balancing the richness of the slow-cooked vegetables. Serve it warm over grains, at room temperature with crusty bread, or chilled straight from the fridge — it's satisfying any way you eat it, and it's a natural fit for a vegetarian table.
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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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