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Ratatouille Stew Recipe
5 from 15 votes

Ratatouille Stew Recipe

This Ratatouille Stew Recipe features a hearty mix of diced eggplant, zucchini, tomatoes, bell peppers, onion, garlic, and optional turnip simmered gently with herbs de Provence, bay leaves, and vegetable or stock broth. The stew develops a tender but slightly chunky texture and a flavorful vegetable medley with balanced seasoning. Slow simmering allows the vegetables to meld flavor and soften to the desired consistency.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 155 kcal
Course: Side Dish, Main Course
Cuisine: Mediterranean, French

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

    Cup of Yum
  1. 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.
  2. If you are adding some frozen veggies, keep them out and ready.
  3. Heat up a pan with the oil and saute onion slices and chopped garlic until soft.
  4. Add all the vegetable chunks, fresha nd frozen, to the pot.
  5. Season with herb de provence, salt, black pepper and bay leaves.
  6. Keep over medium to high heat and stir. Cook for 1-2 minutes.
  7. Pour stock over the veggies and combine.
  8. 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.
  9. 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.
  10. Take out bay leaves before you intend to serve the dish. Just stir through before serving time.
  11. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 155

% 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.