What’s that? You’re looking for an easy, comforting weeknight meal that has some veggies and protein? Look no further: This skillet ratatouille has your back! This delicious twist on the classic French dish features late-summer produce cooked until saucy and topped with eggs to make it a satisfying, 1-pan meal.
Just 10 ingredients required and perfect for pairing with bread or polenta. Let us show you how it’s done!
Ratatouille is a stewed vegetable dish that originated in Nice, France. It’s commonly made with onion, garlic, tomato, zucchini, eggplant, bell pepper, and herbs. Dishes called ratatouille date back to the 18th century, but one featuring the now-classic ingredients didn’t make it into cookbooks until around 1930.
The following ratatouille-inspired dish strays from the traditional concept with the addition of eggs and other slight twists we’re sure you’ll love!
This 1-pan meal begins with sautéing onion and garlic with a touch of red pepper flakes to give it a savory base with a subtle heat.
Next come the late-summer veggies (and ratatouille classics): eggplant, zucchini, red bell pepper, and tomatoes. They simmer with salt until tender, sweet, and a little saucy!