Ratatouille Italiana

An Italian twist on the French classic, this Ratatouille Italiana is extremely versatile.  It can be enjoyed on its own, over pasta, as a side, however you like!  Plus it’s vegan, dairy-free, and gluten-free.

We personally loved it over pasta with sausage!



Dice the onion

Finally chop the garlic or use a garlic press

Peel and chop the eggplant into small cubes

Chop the zucchini into small cubes

Add the onion, garlic, and first 2 tablespoons of olive oil into a pan and sauté over medium heat until the onions are translucent

Next, add in the eggplant and the third tablespoon of olive oil, then continue cooking until the eggplant is soft

Add in the zucchini

Once the zucchini is thoroughly cooked as well, turn down your heat to low and stir in the marinara

Stir in the parsley as well as small dashes of cayenne pepper and black pepper, plus a pinch of sea salt to taste


Want more meals with marinara? Try this Baked Eggplant Parmesan!