This ratatouille recipe is a simple twist on the classic French dish. It is typically served as a side dish, but can also be enjoyed as a main course. This dish is full of flavor and easy to make.
1 medium onion, chopped
3 cloves garlic, minced
1 large eggplant, diced
1 can (28 ounce size) stewed tomatoes
2 medium zucchini, diced
1 tablespoon dried Italian seasoning
salt and pepper, to taste
Heat a large pan over medium heat. Do not add any fat. Add the onion and cook, stirring, occasionally, until soft. Add the garlic and cook for 2 more minutes, stirring frequently.
Add the eggplant and tomatoes. Bring the mixture to a boil then reduce the heat to a simmer. Cook, covered, for about 15 minutes.
Add the zucchini and let simmer for 10 more minutes or until the eggplant and zucchini are soft. Stir in the herbs and adjust the seasoning with salt and pepper if needed.
Serve over pasta or grains or eat as is.
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