Easy Ratatouille

Name: Easy Ratatouille
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 medium eggplant, cut into bite-sized pieces; Kosher salt and freshly-ground black pepper; 3 tablespoons olive oil, divided; 1 medium white onion, peeled and cut into bite-sized pieces; 6 cloves garlic, peeled and roughly chopped; 2 bell peppers, cored and cut into bite-sized pieces; 2 large zucchini, cut into bite-sized pieces; 2 pints fresh cherry or grape tomatoes; 2 tablespoons finely-chopped fresh basil leaves; 1/4 teaspoon crushed red pepper flakes; 1 bay leaf; 1 large sprig fresh rosemary (or 2 sprigs fresh thyme); 1/2 cup dry white wine* (or dry red wine)

This easy ratatouille recipe is the perfect use for leftover summer veggies, it's wonderfully fresh and flavorful and hearty, and it's ultra-simple when sautéd together in a large pot (instead of the traditional method of neatly layering all of those veggies).

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

6 servings

1 medium eggplant, cut into bite-sized pieces
Kosher salt and freshly-ground black pepper
3 tablespoons olive oil, divided
1 medium white onion, peeled and cut into bite-sized pieces
6 cloves garlic, peeled and roughly chopped
2 bell peppers, cored and cut into bite-sized pieces
2 large zucchini, cut into bite-sized pieces
2 pints fresh cherry or grape tomatoes
2 tablespoons finely-chopped fresh basil leaves
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 large sprig fresh rosemary (or 2 sprigs fresh thyme)
1/2 cup dry white wine* (or dry red wine)

Steps

Add diced eggplant to a colander, and toss with 1 teaspoon salt. Let sit 15 minutes, then rinse and squeeze out excess liquid.
Meanwhile, in a large Dutch oven or stockpot, heat 1 tablespoon oil over medium. Add onion and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons olive oil, garlic, bell peppers, and zucchini, and sauté for an additional 10 minutes, stirring occasionally, until the vegetables are mostly cooked through.
Stir in the eggplant, tomatoes, basil, red pepper flakes, bay leaf, and rosemary, and cook for 10** more minutes, stirring occasionally. Slowly add in the wine, stirring the bottom of the pan to scrape up any brown bits that may have formed. Cook for 5 more minutes, stirring occasionally. Season with salt and black pepper, and remove the bay leaf and rosemary.
Serve warm, with a side of crusty bread, quinoa, rice or pasta. (I also recommend sprinkling on some Parmesan cheese, if you’d like.)

💰 Cost Estimate

Total Ingredients Rp 4.900

Per Serving Rp 817/serving

🏠 Save ~Rp 9.800 compared to buying!

📋 Price Breakdown (15% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
eggplant	1 medium	-	-
Kosher salt and freshly-ground black pepper	-	-	-
olive oil	3 tablespoons	-	-
white onion	1 medium	-	-
garlic	6 cloves	-	-
bell peppers	2	-	-
zucchini	2 large	-	-
pints fresh cherry or grape tomatoes	2	Rp 12.000/kg	Rp 2.400
finely-chopped fresh basil leaves	2 tablespoons	-	-
crushed red pepper flakes	0.25 teaspoon	-	-
bay leaf	1	Rp 25.000/kg	Rp 2.500
sprig fresh rosemary	1 large	-	-
dry white wine*	0.5 cup	-	-