Ingredients for Easy Ratatouille
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 medium eggplant, diced
- 2 medium zucchini, diced
- 8 ounces sliced mushrooms
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup dry red wine
- 28 ounces crushed tomatoes (one 28-ounce can)
- 15 ounces tomato sauce (one 15-ounce can)
- 1 teaspoon salt and 1/2 teaspoon black pepper
- freshly grated parmesan cheese
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How to Make Easy Ratatouille
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 2 cloves minced garlic, 1 medium onion (chopped), 1 green bell pepper (chopped), 1 medium eggplant (diced), 2 medium zucchini (diced), and 8 ounces of sliced mushrooms.
- Sauté uncovered, stirring occasionally, until vegetables are softened, about 10 minutes.
- Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Simmer for 1 minute, stirring constantly.
- Add 1/2 cup dry red wine and bring to a boil, scraping up any browned bits from the bottom of the pot.
- Stir in 28 ounces (one 28-ounce can) crushed tomatoes and 15 ounces (one 15-ounce can) tomato sauce. Bring to a simmer.
- Reduce heat to low, cover partially, and simmer gently for 30-40 minutes, or until vegetables are tender and the sauce has thickened slightly.
- Serve hot, topped with freshly grated parmesan cheese. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
27g
Fat
8g
Carbs
4g
