May 21, 2026
URL: https://www.conagrabrands.ca/en/brands/hunts/recipes/classic-ratatouille
- Prep Time Minutes: 10
- Total Time Minutes: 25
- Number of Ingredients: 15
- Servings: 6
Ingredients
- 2 cans (398 mL each) Hunt’s Heirloom – Diced Tomatoes
- 1/4 cup (60 mL) olive oil
- 1/2 tsp (2 mL) salt, divided
- 1/4 tsp (1 mL) pepper
- 2 small eggplants, diced
- 2 cloves garlic, sliced
- 1 tbsp (15 mL) fresh thyme leaves
- 1 tsp (5 mL) red pepper flakes
- 1 large onion, diced
- 1 red pepper, diced
- 2 zucchini, diced
- 1 tbsp (15 mL) Hunt’s Tomato Paste
- 1/4 cup (60 mL) finely chopped fresh basil
- 1 tbsp (15 mL) balsamic vinegar
- 2 tsp (10 mL) lemon juice
Directions
-
Step one
Heat oil in Dutch oven or large high-sided skillet set over medium heat; cook eggplant, half of the salt, and pepper, stirring often, for about 5 minutes or until slightly softened.
-
Step two
Stir in garlic, thyme, red pepper flakes, onion, red pepper, zucchini, tomato paste and remaining salt. Cook, stirring often, for about 5 minutes or until vegetables are starting to brown.
-
Step three
Stir in tomatoes; bring to simmer. Simmer for about 15 minutes or until vegetables are tender. Stir in basil, vinegar and lemon juice.
Tips
Use small eggplants, as they have less seeds, and so they are less bitter than large eggplants.
Add toasted pine nuts at the end of the cooking time if desired.