2red or/and yellow bell pepperscut into 1-inch chunks
2red onionsdiced into 1-inch pieces
3-4garlic clovespeeled and sliced
1can (14oz/400g )plum tomatoes with juices
1tbspaged balsamic vinegar
1pint (280g )cherry tomatoes
½bunch (15g)fresh basil+ extra to garnish
a few sprigs of fresh thyme
Heat half of the oil in a large oven-proof skillet over medium heat. Add in the eggplant and fry until golden, about 2-3 minutes per side. Set aside in a large bowl.
Add the remaining oil to the preheated skillet and fry the zucchini. Don't cook them all the way through, just until golden and slightly softened. Season with a pinch of salt and pepper and set aside to the same bowl with the eggplant.
To the same skillet add the bell peppers, onion and garlic; sauté for about 5 minutes. Add in the plum tomatoes and balsamic vinegar. Reduce the heat to a medium-low, bring to a simmer and break the tomatoes with the back of a wooden spoon. Allow the sauce to simmer until it starts to thicken. Season with salt and pepper.
Stir in the fried veggies, cherry tomatoes, basil and thyme.
Partially cover the pan and cook over low heat for about 30 minutes, stirring occasionally, or until sauce is thick and veggies are tender. Alternatively, you can bake it uncovered in the preheated oven at 350°F or 180°C for 30-35 minutes.
Garnish with fresh basil and serve with warm crusty bread, if desired.
Here's a quick summary of my detailed Tips & Tricks for this vegan ratatouille recipe:
For ingredient substitutions, see Tip #1.
Tip #2 includes how to make ratatouille with chicken.
For other protein ideas to add to the dish, see Tip #3.
Tip #4 includes how to make ratatouille in the oven.
See Tip #5 for how to make ratatouille in an Instant Pot.
If you want to add pasta, read Tip #6.
Tip #7 includes my instructions for cutting the vegetables for this recipe.