This one-pot ratatouille is how the classic French Provencal stew is cooked. It is ready in 30 minutes, full of colorful veggies, and is naturally vegan.
05Cooking ratatouille in one pot: Heat your stockpot or a Dutch oven to medium heat and add olive oil.
06Cook the chopped onion, stir and cook for 2 minutes.
07Add chopped garlic, stir and cook for a minute.
08Add chopped tomatoes, bell peppers, salt, and pepper. Start with 1 teaspoon salt, and 1/2 teaspoon black pepper, and adjust at the end. Cover it with a lid and cook it on medium heat until it is boiling. Remove lid, stir and cook for 6-8 minutes until the tomatoes are mushy and there are juices.
09Finally, add the chopped zucchini and eggplant. Stir and cook until they are tender, not mushy. The zucchini should be a bit crunchy to bite on. The eggplant should be soft and not crunchy at all. The juices should be evaporated mostly and it should get a stew-like consistency. It takes us about 10 minutes to get this texture in our Dutch oven.
10Stir in some freshly chopped basil or thyme and you are ready to serve. Enjoy!