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Today is September 29, 2022

Fresh Ratatouille Sauté

Main Dishes

One-Dish Meals



2 Tbsp. olive oil
1 small eggplant, cut into 1-inch cubes
2 medium zucchini, chopped
1 large tomato, chopped
1/2 red onion, chopped large
1/2 yellow bell pepper, chopped
3 Tbsp. chopped fresh basil
1 Tbsp. minced garlic
1 tsp. dried thyme
1 bay leaf
1/2 tsp. salt
1/2 tsp. black pepper


Heat olive oil in a large skillet or Dutch oven over medium-high heat, until nearly smoking hot. Add all remaining ingredients to the skillet and stir to combine. Sauté, stirring occasionally, for 5 minutes. Reduce heat to medium-low, cover and cook for 15 minutes, uncovering only to stir occasionally, until eggplant is soft. Season with additional salt and pepper to taste, and remove bay leaf before serving. Serves 4.

Tip: If the ratatouille begins to caramelize and stick to the bottom of the pot, add a splash of water.


From “Quick & Easy Low-Carb Cookbook,” by George Stella

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