Easy Ratatouille Recipe
Whip up a vibrant and delicious vegetable stew with this easy ratatouille recipe! In just 40 minutes and one pot, enjoy a medley of eggplant, zucchini, peppers, and tomatoes—a perfect taste of summer. Vegan and gluten-free too!
Servings: 4 servings
Ingredients
- 4 tablespoons olive oil plus more for drizzling
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 tablespoon tomato paste
- 5 cloves garlic minced
- 1 lb. globe eggplant 1 large or two medium- cut into 1-inch cubes
- 1 lb. zucchini 2 medium-sized - peeled and cut into 1-inch cubes
- 1 ½ lbs. tomatoes or three 14-ounce cans of diced tomatoes, cut into small pieces
- 1 teaspoon fresh thyme chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sugar brown sugar, coconut sugar, granulated or cane sugar would also work
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh basil leaves loosely packed
- Pinch red pepper flakes optional
Instructions
- Heat olive oil in a large, heavy-bottom pot (such as a Dutch oven) over medium-high heat. Add onion and peppers and saute until softened (8-10 minutes).
- Stir in the tomato paste and garlic and cook for one more minute.
- Add eggplant, zucchini, tomatoes, thyme, salt, pepper, and sugar. Bring it to a boil, turn the heat down to medium-low, put the lid on and cook, stirring once or twice, for 20-25 minutes or until the vegetables are fully cooked.
- Off the heat, stir in the apple cider vinegar. Taste for seasoning and adjust accordingly.
- Garnish with basil, a pinch of red pepper flakes, and an optional drizzle of extra virgin olive oil right before serving.
Video
Notes
- Yields: This recipe makes about 6-7 cups of vegetable stew, which is good for 4 servings as a main dish and 6 servings as a side dish. The nutritional values below are per serving (of 4).
- Cutting vegetables: When cutting veggies, make sure that they are equal in size to ensure even cooking.
- Salting the eggplant: If you are buying your eggplant from a grocery store and in season, you do not need to salt it. Because eggplant that’s freshly picked, harvested before it’s full of seeds, and eaten within a few days is naturally sweet and doesn’t need salting. However, if you are making this recipe using eggplant you harvest yourself (or purchase from farmer's market), you can salt it before cooking to remove its bitter taste. For reference, check out our detailed post on how to salt eggplant.
- Storage: To store your ratatouille, place it in an airtight container and transfer it to the refrigerator. Your stew will then stay fresh for 4-5 days.
- Reheat: You can reheat your leftovers in two easy ways: microwaving them in 30-second increments or heating them on the stovetop until warmed to your liking.
Nutrition
Calories: 244kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1218mg | Potassium: 1194mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2827IU | Vitamin C: 144mg | Calcium: 72mg | Iron: 2mg
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