Ratatouille (One-Pot Vegetable Stew)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 people
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Calories
968 kcal
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Course
Main Course
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Cuisine
French
Ratatouille (One-Pot Vegetable Stew)
Description
Ratatouille (One-Pot Vegetable Stew) brings together eggplant, zucchini, bell peppers, onions, garlic, and tomatoes simmered with herbs such as thyme, rosemary, and fresh basil. The eggplant is salted ahead to reduce bitterness and then all the vegetables are cooked in olive oil and simmered gently with red wine and sherry vinegar to develop a complex, balanced flavor. The dish yields tender, well-seasoned vegetables with a bright and savory sauce, ideal as a hearty side or light meal.
The texture blends softened but still intact vegetables, giving a nice contrast among the eggplant, zucchini, and bell peppers. The method highlights careful sautéing followed by a slow simmer which allows the flavors to meld without losing the vegetables’ shape. Fresh herbs added at the end add brightness and aroma.
This vegetable stew can be served warm with a crusty bread and optionally topped with a sunny side up egg for a richer presentation. It also makes a good make-ahead dish as resting the stew allows the flavors to deepen. The recipe includes tips for refrigerating and freezing leftovers, suggesting gentle reheating and even pureeing if the texture softens too much after freezing.
Ingredients
For the Stew:
- 1 lb eggplant peeled (or striped) and cut into 1-inch pieces
- kosher salt
- extra virgin olive oil
- 1 yellow onion finely chopped
- 2 bell pepper sliced into 1-inch pieces, mix of red, green, or yellow
- 6 garlic minced, cloves
- 2 lb tomato chopped
- 2 zucchini sliced into 1/2-inch half moons
- 1/2 cup red wine
- 2 thyme sprigs, fresh
- 1 tsp black pepper
- 1 tsp paprika sweet
- 1 tsp rosemary dried
- 1 tbsp sherry vinegar
- 3 tbsp basil chopped, fresh
To serve (optional)
- egg sunny side up
- bread crusty
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.
Notes
- Salting and drying eggplant before cooking helps reduce bitterness and excess moisture.
- Ratatouille can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving.
- For freezing, seal tightly and freeze up to 3 months; thaw overnight in the fridge and reheat gently.
- If freezing softens the texture, puree and serve as a creamy soup with a drizzle of olive oil.
- Allow the stew to rest covered for about an hour before serving to enhance flavor melding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 968 kcal
% Daily Value*
| Calories | 96.8kcal | 5% |
| Carbohydrates | 17.9g | 6% |
| Protein | 3.7g | 7% |
| Fat | 0.8g | 1% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 18.1mg | 1% |
| Potassium | 853.7mg | 18% |
| Fiber | 6.1g | 24% |
| Sugar | 10.2g | 20% |
| Vitamin A | 1790.4IU | 36% |
| Vitamin C | 69mg | 77% |
| Calcium | 53.3mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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