![['Juicy Tomato-Lentil Ratatouille Skillet with vibrant vegetables.', 'Close-up view of a colorful Tomato-Lentil Ratatouille dish in a skillet.', 'A skillet filled with Tomato-Lentil Ratatouille, showcasing fresh ingredients.', 'Delicious Tomato-Lentil Ratatouille Skillet, featuring diced vegetables.']](https://simpleflavoria.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__f2c6c979-41cb-4619-945d-2bcd579db9ff_0.webp)
Tomato-Lentil Ratatouille Skillet
A hearty and flavorful vegetable and lentil skillet inspired by classic ratatouille, perfect for a quick, nutritious meal.
Ingredients
oil
- 5 tablespoons extra-virgin olive oil (divided)
eggplant
- 1 small eggplant (unpeeled and cubed (½-inch))
zucchini
- 2 small zucchini (cubed (½-inch))
onion
- 1 medium yellow onion (chopped)
bell pepper
- 1 medium red bell pepper (diced (½-inch))
garlic
- 1 tablespoon minced garlic
tomato paste
- 2 tablespoons tomato paste
vegetable broth
- 2 cups unsalted vegetable broth
tomatoes
- 2 medium Roma tomatoes (cubed (½-inch))
lentils
- 8 ounce precooked black lentils
salt
- ½ teaspoon salt
- ⅛ teaspoon salt
ground pepper
- ½ teaspoon ground pepper
basil
- ¼ cup sliced fresh basil (plus more for garnish)
oregano
- 1 teaspoon chopped fresh oregano
Instructions
- Heat 3 tablespoons oil in a skillet. Add eggplant; cook 3 minutes.
- Add zucchini, onion, bell pepper, and remaining oil; cook 6 minutes. Add garlic; cook 30 seconds.
- Stir in tomato paste; cook 2 minutes. Add broth, tomato, lentils, salt, and pepper; simmer 10 minutes.
- Remove from heat; stir in basil and oregano. Garnish with extra basil if desired.
Notes
Use fresh basil for the best flavor and adjust seasoning to taste.