- 4 tsp olive oil
- 1 large uncooked onion(s), chopped
- 2 clove(s), medium garlic clove(s), minced
- 1 medium yellow pepper(s), cut into 1/2-inch strips
- 1 medium green pepper(s), cut into 1/2-inch strips
- 1 cup(s) water
- 1 1/4 pound(s) uncooked eggplant(s), peeled and chopped
- 8 oz uncooked zucchini, chopped
- 14 oz canned diced tomatoes, with juice
- 1 cup(s) canned tomato juice
- 1 Tbsp basil, fresh, chopped, or 1 teaspoon dried
- 1 Tbsp fresh oregano, chopped, or 1 teaspoon dried
- 1 Tbsp fresh thyme, fresh, chopped or 1 teaspoon dried
- 1/4 tsp table salt
- 1/8 tsp black pepper, freshly ground, or to taste
- 1/4 cup(s) grated Parmesan cheese, fresh
- 1/4 cup(s) dried plain breadcrumbs, plain variety
- 1 tsp fresh parsley, fresh, (optional)
Heat a large nonstick skillet over medium heat. Swirl in the oil, then add the onion and garlic. Cook, stirring occasionally, until fragrant, about 2 minutes.
Add the yellow and green peppers and 1/2 cup of the water; cook, stirring frequently, until the liquid has evaporated and the peppers are wilted. Add the eggplant, zucchini, and the remaining 1/2 cup water; cook, stirring frequently, until the liquid has evaporated and the eggplant and zucchini are wilted. Add the tomatoes, tomato juice, basil, oregano, thyme, salt, and pepper. Cook, stirring occasionally, until the liquid has evaporated and the vegetables are tender, 15–20 minutes.
Meanwhile, preheat the broiler. Spray a 2-quart shallow baking dish with nonstick spray.
Transfer the ratatouille to the baking dish. Combine the cheese and bread crumbs in a small bowl; sprinkle the mixture over the ratatouille. Broil 5 inches from the heat, watching carefully, until the top is golden brown, about 2 minutes. Sprinkle with the parsley, if using. Yields 1 cup per serving.