Ratatouille (French Vegetable Stew)
Prep
15m
·
Cook
45m
·
Total
1h
About This Recipe
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
(Servings:
8)
Scale
Convert
Eggplant
Other Ingredients For Ratatouille
Finishing
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories315kcal15%
-
Fat22g33%
-
Saturated Fat3g15%
-
Carbohydrates32g10%
-
Fiber8g32%
-
Sugar20g40%
-
Protein5g10%
-
Cholesterol0mg0%
-
Sodium1,200mg50%
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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