This recipe makes enough for two meals. You can cut it in half if desired, but I like to make the larger batch and keep half in the freezer for a future meal—it's the same amount of cooking effort, so why not!
Warm the olive oil in a large pot over medium heat. Add the zucchini, eggplant, pepper, onion, and garlic. Stir to coat and let cook for about 5 minutes.
Chop the tomatoes if using fresh.
Stir in the tomatoes, cover, and bring to a simmer.
When it's simmering, lower the heat to medium-low to maintain steady bubbles, but not a rapid boil, and cook for 30-40 minutes, stirring occasionally. The ratatouille is done when everything is soft. Stir in the salt and oregano.
Meanwhile, prepare the pasta according to package directions. Serve half of the ratatouille warm with pasta. Let the rest cool and store in the fridge or freezer for another meal.
This can be stored, once cooled, in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months.
Roughly chop the produce but you don't need to worry about being perfectly uniform in size.
Be sure to include the tomatoes to provide the liquid, which helps prevent sticking in the pot and adds a lot of flavor.
Season to taste with salt before serving to make sure the flavors are balanced. That's the best way to ensure it will taste good!
Add grated Parmesan cheese or another shredded cheese for even more flavor.
Top with fresh basil or parsley, cut into small pieces, for a burst of freshness.
Use any type of tomato you prefer. Paste tomatoes will have less liquid.
Add white beans and serve as a vegetarian stew.
Puree and toss with pasta for a smoother sauce that kids may prefer.