Easy Ratatouille

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Prep Time: 15 mins | Cook Time: 45 mins | Makes: 6 servings

Ingredients  

• 1 Tbsp extra virgin olive oil, divided

• 1 large eggplant, peeled and cut into 1½-inch cubes

• 1 red bell pepper, seeded and coarsely chopped into 1-inch pieces

• 1 green bell pepper, seeded and coarsely chopped into 1-inch pieces

• 1 large onion, coarsely chopped

• 3 medium zucchini, cut into ¾-inch slices

• 6 garlic cloves, minced

• 2 large carrots, cut into ½-inch slices

• 1 28-oz can diced tomatoes, with juice

• 2 Tbsp capers

• ¼ c ripe olives, pitted and sliced

• ½ tsp black pepper

Directions

1. Heat 1 teaspoon oil in a large skillet over medium high heat. Sauté eggplant cubes, stirring constantly, until it browns and starts to soften, about 5 minutes. Set aside.

2. Wipe the skillet clean, heat 2 teaspoons oil over medium heat and sauté peppers, onions, zucchini, garlic and carrots until onions are soft and transparent, about 8 to 10 minutes.

3. Add tomatoes, capers, olives, eggplant and black pepper. Bring to a boil, cover and simmer 30 minutes until all vegetables are very tender and liquid is reduced. Serve hot.

Notes

• Ratatouille is so versatile that you can use our ingredients here or substitute what you have on hand. Serve it alone or over pasta, polenta, or rice. Satisfy meat lovers by adding a piece of protein.

Nutrition: (per serving) Calories: 195 | Total Fat: 5 g | Sodium: 501 mg | Carb: 36 g | Protein: 7 g | Fiber: 11 g.

In the Kitchen | January 2026
Basecamp Prevention + Wellness, Providence | providencebasecamp.org