This Italian ratatouille recipe is a twist on the French version, and adds potatoes along with the traditional vegetables you’re used to in a vegetarian ratatouille!
In a large hot pan or large skillet on medium-high heat, heat oil and sauté the onions and garlic until the onions become translucent.
Place peppers, diced eggplant, and zucchini in the pan and sauté for 4-5 minutes.
Add the potatoes, canned tomatoes, oregano, basil, salt and pepper.
Stir and bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Make sure to scrape up the fond.
Adjust seasoning to taste, top with torn fresh basil leaves. Serve this easy vegan ratatouille recipe warm with some crusty bread on the side!