Vegetable Stew Based on Ratatouille
Elevate your weeknight dinner game with this hearty Vegetable Stew Based on Ratatouille, a vibrant medley of fresh garden vegetables simmered in a rich tomato sauce. Featuring tender eggplant, zucchini, and bell peppers, this recipe brings out bold Mediterranean flavors with dried thyme, oregano, and a hint of fresh basil. Perfect for vegans, vegetarians, and anyone seeking a nutritious, comforting meal, this dish highlights accessible ingredients while offering versatile serving options, such as pairing it with crusty bread or rice. Ready in just over an hour, this one-pot wonder is ideal for meal prep and guarantees leftovers bursting with flavor for the next day. Packed with antioxidants, deliciously wholesome, and completely customizable, this veggie-packed stew proves simplicity can be utterly satisfying.
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Recipe Information
Ingredients
- 1 large eggplant
- 2 medium zucchini
- 1 medium yellow squash
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large onion
- 4 units garlic cloves
- 28 oz crushed tomatoes
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 tbsp fresh basil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp sugar (optional, to balance acidity)
Instructions
Wash all the vegetables thoroughly and pat them dry with a kitchen towel.
Cut the eggplant into 1-inch cubes, sprinkle with a pinch of salt, and set aside in a colander for 15 minutes to drain excess bitterness. Rinse and pat dry before cooking.
Dice the zucchini, yellow squash, bell peppers, and onion into 1-inch pieces for even cooking.
Mince the garlic cloves finely.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottom pot over medium heat.
Add the onion and garlic, sautéing for 3-4 minutes until fragrant and translucent.
Toss in the red and green bell peppers, cooking for an additional 5 minutes until slightly softened.
Add the zucchini, yellow squash, and eggplant to the pot, stirring to coat the vegetables in the oil. Cook for 7-8 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the crushed tomatoes, stir well, and season with dried thyme, oregano, salt, and black pepper. If the tomatoes are very acidic, add 1 teaspoon of sugar to balance the flavors.
Lower the heat to a simmer, cover the pot, and cook for 30-35 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary. If the stew is too thick, add a splash of water or vegetable stock to reach the desired consistency.
Chop the fresh basil and stir it into the stew during the final 5 minutes of cooking.
Serve the vegetable stew warm, accompanied by crusty bread, rice, or as a standalone dish. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 16.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1095 mg | 23% | |
*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.
