Ratatouille (Vegetable Stew) Recipe
Servings 5 servings
Calories 108kcal
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
Calories: 108kcal | Carbohydrates: 23g | Protein: 4g | Sodium: 19mg | Potassium: 1049mg | Fiber: 9g | Sugar: 14g | Vitamin A: 2055IU | Vitamin C: 86.8mg | Calcium: 53mg | Iron: 1.3mg