Southern Italian Ratatouille
Experience the vibrant flavors of the Mediterranean with this Southern Italian Ratatouille, a hearty, vegetable-packed dish bursting with color and rustic charm. Featuring tender eggplant, zucchini, bell peppers, and roma tomatoes simmered in a fragrant mixture of garlic, oregano, and a splash of white wine, this recipe is elevated with briny capers and fresh basil for a truly authentic Italian touch. Perfect as a side dish or served with crusty bread, pasta, or creamy polenta, it’s a versatile and wholesome option for any meal. With just 20 minutes of prep and a single skillet or Dutch oven, this ratatouille comes together effortlessly while delivering bold, sun-soaked flavors.
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Recipe Information
Ingredients
- 1 large eggplant
- 2 medium zucchini
- 2 large red bell peppers
- 1 large yellow onion
- 4 medium roma tomatoes
- 4 cloves garlic
- 3 tablespoons extra-virgin olive oil
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoons dried oregano
- 10 leaves fresh basil leaves
- 2 tablespoons capers
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups white wine
Instructions
Slice the eggplant into 1/2-inch cubes. Sprinkle with a pinch of salt and let sit in a colander for 15 minutes to draw out bitterness. Rinse and pat dry.
Cut the zucchini into 1/4-inch rounds, and the red bell peppers, yellow onion, and roma tomatoes into 1-inch chunks. Mince the garlic.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Add the eggplant cubes and cook for 5-7 minutes until golden brown and tender. Remove from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet. Add the onions and garlic and sauté for 3-4 minutes until fragrant and just softened.
Stir in the bell peppers and zucchini. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Add the roma tomatoes, oregano, crushed red pepper flakes, white wine, and a generous pinch of salt and black pepper to the skillet. Stir well to combine.
Reduce the heat to low and cover. Simmer for 15 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Stir in the cooked eggplant, capers, and fresh basil leaves. Let cook uncovered for another 5 minutes to allow the sauce to thicken slightly.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve warm as a side dish, or pair with crusty bread, pasta, or polenta. Optionally drizzle with extra olive oil before serving for added flavor.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7291 mg | 317% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 76.2 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 4064 mg | 86% | |
*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.
