Vegan: Ratatouille

This speedy vegan ratatouille strips the French classic down to its essentials. Eggplant, Roma tomatoes, garlic, oregano, and basil all come together in one pan in about 15 minutes.

Sauteing the eggplant with the garlic and onions before adding the tomatoes gives it a head start. Eggplant needs a few minutes to soften and absorb the oil, and adding it early means it won’t be rubbery when everything else is done.

Roma tomatoes are a smart pick for a fast ratatouille. They have less water and more flesh than other varieties, so they break down into a thick, saucy base quickly instead of leaving you with a watery mess.

Pro Tips

• Chop the eggplant into small, even pieces so they cook through in the short time frame. Big chunks will still be firm when the tomatoes are ready.
• Don’t skimp on the garlic. Two cloves is the minimum, and this dish can handle more.
• Covering the pan for those last five minutes traps steam and finishes cooking everything gently without drying it out.
• Serve over brown rice, couscous, or kamut to soak up the juices. A green salad on the side rounds it out.

Variations

• Add diced zucchini and bell peppers for a more traditional, loaded ratatouille.
• Stir in a tablespoon of capers and a squeeze of lemon at the end for a briny, bright twist.
• Include the optional meat substitute for extra protein, or toss in a can of drained chickpeas to keep it whole-food plant-based.