Ratatouille (One Pot Vegetable Stew)
The beauty of ratatouille is it’s delicious served in so many ways: hot or cold, at room temperature, for breakfast, lunch, or dinner, with a fried egg or on its own. My personal favorite is warm with a perfectly runny egg on top and a side of crusty bread, but this is a choose-your-own-adventure kind of stew!
Servings: 6
Ingredients
For the Stew:
- 1 pounds eggplant, peeled (or striped) and cut into 1-inch pieces
- Kosher salt
- Extra virgin olive oil
- 1 yellow onion, finely chopped
- 2 bell peppers (mix of red, green, or yellow), sliced into 1-inch pieces
- 6 garlic cloves, minced
- 2 pounds tomatoes, chopped
- 2 zucchini, sliced into 1/2-inch half moons
- 1/2 cup red wine
- 2 sprigs fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon dried rosemary
- 1 tablespoon sherry vinegar
- 3 tablespoons chopped fresh basil
Instructions
- Salt the eggplant: Place the eggplant in a large colander in your sink. Sprinkle with salt and leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove the water and excess salt.
- Cook the onion and peppers: In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. When the oil is shimmering but not smoking, add the onions. Cook, stirring regularly, until they’re translucent (about 5 minutes). Now add the bell peppers and cook for another 4 minutes, and continue to stir as they soften.
- Add the remaining veggies: Add the garlic, tomatoes and any of their juice, zucchini, eggplant, wine, and thyme. Stir in the black pepper, paprika, and rosemary. Season with kosher salt.
- Boil then simmer: Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down, then cover and simmer over low heat for 20 minutes or so.
- Season: Remove the ratatouille from the heat, taste, and adjust salt to your liking. Add the sherry vinegar and a generous drizzle of olive oil. Top with fresh basil.
- Serve: If you have time, cover and allow the ratatouille to rest in its warm pot for 1 hour or so before serving (see recipe notes). To serve, ladle into bowls. Optionally, top each with a sunny side up egg and pass around some crusty bread for dipping. Enjoy warm, at room temperature, cold, or any which way your heart desires.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Storage: Refrigerate in a sealed container for up to 4 days. Take it out 30 minutes or so before you are ready to serve. Warm it through over gentle heat or just bring it to room temperature.
- Freezing: Freeze ratatouille, tightly sealed, for up to three months. Thaw overnight in the fridge, and again bring to room temperature before serving. If you prefer warm, use gentle heat.
- If you find the texture has softened too much, puree and serve as a creamier soup with a drizzle of extra virgin olive oil.
Nutrition
Calories: 96.8kcal | Carbohydrates: 17.9g | Protein: 3.7g | Fat: 0.8g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 18.1mg | Potassium: 853.7mg | Fiber: 6.1g | Sugar: 10.2g | Vitamin A: 1790.4IU | Vitamin C: 69mg | Calcium: 53.3mg | Iron: 1.3mg
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