Chunky Ratatouille Stew
Cozy up with a bowl of hearty, flavor-packed Chunky Ratatouille Stew, a vibrant celebration of fresh vegetables and aromatic herbs. This rustic one-pot wonder combines sautéed eggplant, zucchini, bell peppers, and roma tomatoes with a rich base of crushed tomatoes and vegetable stock, all seasoned to perfection with thyme, oregano, and a finishing touch of fresh basil. Slow-simmered to create tender, melt-in-your-mouth veggies, this plant-based stew is as comforting as it is nutritious. Perfect for weeknight dinners or meal prepping, it’s an easy yet satisfying dish that pairs beautifully with crusty bread or a bed of rice. Whether you’re looking for a vegetarian dinner idea or a hearty vegetable stew to warm you up, this recipe is a must-try for fans of classic French-inspired cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced eggplant
- 2 medium, diced zucchini
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 4 medium, diced roma tomatoes
- 1 14-ounce can canned crushed tomatoes
- 2 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 handful, chopped fresh basil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced eggplant and cook for 7–8 minutes, stirring occasionally, until slightly softened.
Stir in the zucchini, red bell pepper, and green bell pepper. Cook for another 5–7 minutes until the vegetables begin to soften.
Add the diced roma tomatoes, canned crushed tomatoes, and vegetable stock to the pot. Stir to combine.
Sprinkle in the dried thyme, dried oregano, salt, and black pepper. Mix well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25–30 minutes, stirring occasionally, until all the vegetables are tender.
Remove the lid and simmer for an additional 5–10 minutes to allow the stew to thicken slightly.
Stir in the fresh basil right before serving for a burst of fresh flavor.
Serve the Chunky Ratatouille Stew warm with crusty bread or over rice for a heartier meal.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8314 mg | 361% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 88.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5626 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
