Gluten-Free Ratatouille

Ingredients

• 2 tbsp extra virgin olive oil 2 tbsp extra virgin olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 medium eggplant, cut into 1-inch cubes 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchini, cut into 1-inch cubes 2 medium zucchini, cut into 1-inch cubes
• 1 large red bell pepper, seeded and cut into 1-inch pieces 1 large red bell pepper, seeded and cut into 1-inch pieces
• 1 large yellow bell pepper, seeded and cut into 1-inch pieces 1 large yellow bell pepper, seeded and cut into 1-inch pieces
• 1 can (28 oz) crushed tomatoes 1 can (28 oz) crushed tomatoes
• 1 tsp dried thyme 1 tsp dried thyme
• 0.5 tsp dried rosemary 0.5 tsp dried rosemary
• 0.5 tsp salt, or to taste 0.5 tsp salt, or to taste
• 0.25 tsp black pepper, or to taste 0.25 tsp black pepper, or to taste
• 2 tbsp fresh basil leaves, chopped (for garnish) 2 tbsp fresh basil leaves, chopped (for garnish)

Instructions

1. 1

   Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the thinly sliced onion and sauté for about 5-7 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2

   Add the cubed eggplant, zucchini, red bell pepper, and yellow bell pepper to the pot. Stir everything to coat the vegetables in the oil and sauté for about 8-10 minutes, allowing them to soften slightly and develop a hint of color. The vegetables should begin to release their moisture.

3. 3

   Pour in the crushed tomatoes, then stir in the dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking. The vegetables should become very tender and the sauce should thicken.

4. 4

   Taste the ratatouille and adjust the salt and pepper as needed. The flavors should be well-melded and the vegetables should be fork-tender. If the sauce seems too thick, you can add a splash of water or vegetable broth to reach your desired consistency.

5. 5

   Serve the ratatouille hot, garnished with fresh chopped basil leaves. This dish is wonderful on its own, or as a side to grilled meats, fish, or gluten-free grains. It can also be enjoyed at room temperature or chilled.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Grate zucchini then squeeze out excess moisture in a clean towel — too much water makes baked goods dense.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.