One Pan Ratatouille

One Pan Ratatouille

Serve over pasta with crusty bread or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!


3 Tbsp olive oil

1 onion, peeled and diced

2 cloves garlic, peeled and minced

3-4 medium tomatoes, diced

1 medium eggplant, rinsed and diced

About 1/2 tsp salt

About 1/4 tsp pepper

2 peppers, seeded and diced

1 medium zucchini, diced

1 medium yellow summer squash, diced

1/2 cup chopped fresh basil leaves


1. In frying pan with deep sides or dutch oven, heat half the olive oil over med-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1.5 Tbsp olive oil. Add more salt and pepper to taste.