Ratatouille (Vegetable Stew) Recipe

Ratatouille is a vibrant vegetable stew brimming with fresh flavors from eggplant, zucchini, and ripe tomatoes, making it a comforting and hearty dish. With a hint of garlic and thyme, it's an easy way to enjoy a rainbow of veggies in every bite.

Course Main Course

Cuisine Mediterranean

Keyword healthy recipe, Mediterranean diet, ratatouille, vegan, vegetable stew

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 108kcal

Author Liza Agbanlog

Ingredients

Several splashes of olive oil
2 Chinese eggplants, cut into 1-inch chunks
2 zucchinis, cut into 1-inch chunks
1 red bell pepper, cored and seeded, cut into 1-inch chunks
1 green bell pepper, cored and seeded, cut into 1-inch chunks
1 onion, sliced
4 cloves garlic, chopped
5 large ripe tomatoes, cut into 1-inch chunks
1 bay leaf
A few sprigs of fresh thyme or 1 tsp of dried thyme
A sprinkle or two of sea salt and freshly ground pepper
1 bunches of fresh basil, chopped
1 tbsp balsamic vinegar

Instructions

Begin by sautéing the eggplant and zucchini in a large skillet over high heat with a splash or two of, olive oil. Continue cooking, stirring and tossing, until the vegetables are golden and tender, about 10 minutes or so. Transfer to a large bowl and set aside.
Turning the heat down and using the same skillet, continue with another splash or two of olive oil and the bell peppers, cooking them just until they are tender, another 5 minutes or so. Add them to the bowl of reserved vegetables.
Next, sauté the onion with another splash of olive oil until they soften. Add the garlic and continue cooking for another few minutes.
Lower the heat. Add the tomatoes, bay leaf and thyme and simmer until the mixture thickens, 6- 10 minutes.
Add the reserved vegetables and season with salt and pepper. Simmer until everything is heated through.
Stir in the fresh basil and balsamic vinegar and serve immediately.

Notes

Recipe source: The Best of Chef at Home.

Nutrition