Colorful Vegetable Ratatouille in Pan: A Flavorful Delight
A vibrant and flavorful ratatouille cooked in a single pan, featuring tender vegetables infused with aromatic spices. This dish is a delightful and healthy option, perfect as a side or a light main course.
Equipment
- Skillet or pan
Ingredients
- 1 large eggplant
- 1 large zucchini
- 3 tomatoes
- 1 bell pepper
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp oil
- ¼ cup red wine or vegetable broth
- 1 tsp paprika
- 1 tsp brown sugar or other sweetener
- ¾ tsp sea salt
- ½ tsp dried oregano
- ⅓ tsp smoked paprika
- ¼ tsp red pepper flakes
- ¼ tsp ground ginger
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- Fresh thyme chopped roughly
- Black pepper to taste
Instructions
- Chop eggplant, zucchini, tomatoes, and bell pepper into 1-inch pieces. Finely chop the onion and garlic.
- Heat oil in a skillet over medium heat and sauté the onion until lightly browned, about 4-5 minutes.
- Add garlic and eggplant, cooking for 3-4 minutes. Stir in the red wine (or broth) and all spices, then simmer for 5-6 minutes.
- Incorporate the remaining vegetables and cook for 10 minutes until tender but not mushy. Add more liquid if a thinner sauce is desired.
- Stir in the tomato paste and balsamic vinegar.
- Taste and adjust seasoning as needed before serving.
Notes
Spices are optional; oregano can be omitted and fresh basil added. Red wine can be substituted with vegetable broth. Increase tomato paste for a thicker sauce and reduce red pepper flakes for less heat. Chopping vegetables smaller will speed up cooking time.