Easy Ratatouille

4 servings

prepChop onion and peppers into bite-sized pieces
prepMince garlic
prepCut eggplant into 1-inch cubes
prepPeel and cut zucchini into 1-inch cubes
prepChop tomatoes into small pieces (or open cans)
prepChop fresh thyme
prepLoosely pack basil leaves
4 tablespoons / 60 ml olive oil	Sauté onion and peppers	Simmer with vegetables, 20–25 min	Deglaze with vinegar, taste & adjust	Garnish and serve
1 yellow onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped	Cook tomato paste and garlic
1 tablespoon tomato paste
5 cloves garlic, minced
1 lb / 450 g globe eggplant, cut into 1-inch cubes
1 lb / 450 g zucchini, peeled and cut into 1-inch cubes
1 ½ lbs / 680 g tomatoes, cut into small pieces
1 teaspoon fresh thyme, chopped
2 teaspoons kosher salt
½ teaspoon black pepper
1 teaspoon sugar
1 tablespoon apple cider vinegar
¼ cup / 10 g fresh basil leaves, loosely packed
Pinch red pepper flakes, optional

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.