Ratatouille (French Vegetable Stew)
Prep
15m
Cook
45m
Total
1h
This Ratatouille recipe is a classic French vegetable stew made with eggplant, tomatoes, onions, peppers, zucchini, and garlic, cooked in extra virgin olive oil and seasoned with thyme, salt, and black pepper. Topped with black olives and fresh basil, it's a flavorful and hearty dish perfect for any occasion.
Ingredients
8 servingsEggplant
Other Ingredients For Ratatouille
Finishing
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 315kcal 15%
-
Fat 22g 33%
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Saturated Fat 3g 15%
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Carbohydrates 32g 10%
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Fiber 8g 32%
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Sugar 20g 40%
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Protein 5g 10%
-
Cholesterol 0mg 0%
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Sodium 1,200mg 50%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Other vegetables – While the vegetables I chose are most traditional, don’t feel limited to these. Anything that can be sautéed and works with the other vegetables will work a treat. Think mushrooms, fennel, celery, summer squash. I wouldn’t hesitate to throw in a handful of wiltable greens either (like kale, spinach etc).
1. Tomato – It seems on-theme to use fresh tomatoes for the sauce in a dish like Ratatouille! But you can absolutely use canned crushed tomato (1 x 400g/14oz can) or tomato passata (2 cups). Please use a good quality one – cheap is usually sour and flavourless! I like Mutti brand best, personally.
2. Other herb options: 1/2 tsp dried thyme, oregano or mixed herbs. Parsley, for finishing.
3. Sweating eggplant – Salting the eggplants prior to cooking softens the flesh so it cooks faster and absorbs less oil. Contrary to popular belief, it does not draw out the bitterness because modern eggplants have already had any bitterness bred out of them!
4. Nutrition per serving, assuming 8 servings as a side dish.
1. Tomato – It seems on-theme to use fresh tomatoes for the sauce in a dish like Ratatouille! But you can absolutely use canned crushed tomato (1 x 400g/14oz can) or tomato passata (2 cups). Please use a good quality one – cheap is usually sour and flavourless! I like Mutti brand best, personally.
2. Other herb options: 1/2 tsp dried thyme, oregano or mixed herbs. Parsley, for finishing.
3. Sweating eggplant – Salting the eggplants prior to cooking softens the flesh so it cooks faster and absorbs less oil. Contrary to popular belief, it does not draw out the bitterness because modern eggplants have already had any bitterness bred out of them!
4. Nutrition per serving, assuming 8 servings as a side dish.
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