Ratatouille Stew Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
155 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, French
Ratatouille Stew Recipe
Description
This ratatouille stew is made by chopping fresh vegetables including eggplant, zucchini, tomatoes, bell peppers, onion, and garlic, with an optional addition of turnip or other vegetables. The vegetables are sautéed briefly in olive oil with garlic and onion, then combined with herbs de Provence, bay leaves, salt, black pepper, and stock to simmer gently. This method ensures the flavors meld while maintaining a slightly chunky texture rather than fully pureed.
The vegetables cook through and tenderize during a slow simmer lasting around 50 minutes, developing rich, herby flavors enhanced by the bay leaf and herbs de Provence. The broth provides moisture and additional flavor. Adjusting the consistency is possible by adding tomato sauce to thicken if desired. Frozen vegetables may be substituted but fresh vegetables yield the best taste and nutrition.
The ratatouille stew works well as a warm vegetable side or main dish and can be complemented by starches like bread or rice. Using vegetable stock keeps it vegan, or adding lard or sausage provides protein and extra flavor for non-vegetarian preparations. This dish suits flexible meal planning with customizable ingredients.
Ingredients
- 1 Large eggplant *see picture
- 3 Pieces tomato
- 3 small zucchini
- 2 bell pepper
- 1 onion
- 2-3 Pieces garlic cloves
- 1 turnip optional, or other veggies, *see Notes
- 2 Tablespoon olive oil
- 2 Tablespoon herbes de provence
- salt to taste
- black pepper to taste, ground
- 1-2 bay leaf
- 1¼ Cup stock *see Notes
Instructions
- Prepare all your vegetables by rinsing them first. You can choose to peel your eggplant, zucchini and tomatoes. Cut the vegetables into chunks, slice onion and chop garlic.
- If you are adding some frozen veggies, keep them out and ready.
- Heat up a pan with the oil and saute onion slices and chopped garlic until soft.
- Add all the vegetable chunks, fresha nd frozen, to the pot.
- Season with herb de provence, salt, black pepper and bay leaves.
- Keep over medium to high heat and stir. Cook for 1-2 minutes.
- Pour stock over the veggies and combine.
- Cook for 2 minutes on high heat. Cover the pot and take down to a medium heat setting. Bring to a boil, remove the lid and stir again.
- Cover again the pot and keep the ratatouille on a lower heat setting so that it gets to simmer slowly for about 50 minutes or until you are satisfied with the consistency. It should be cooked through but visibly a bit chunky.
- Take out bay leaves before you intend to serve the dish. Just stir through before serving time.
- Serve with rice as a main course dish, or as a side dish. You can eat it hot or cold. *see post for ideas
Notes
- Adding turnip or other vegetables is optional; frozen vegetables can be used but fresh ones offer better flavor and nutrition.
- Use vegetable stock for a vegan version; adding lard or sausage increases flavor and protein for non-vegetarian variations.
- To thicken the stew, add 2-3 tablespoons of tomato sauce as desired.
- Adjust seasoning and herbs to taste for a more personalized flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 329mg | 14% |
| Potassium | 733mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 2299IU | 46% |
| Vitamin C | 104mg | 116% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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