Soups & Stewscafedelites5.0
Easy Ratatouille Recipe
This rustic French stew melds sautéed eggplant, zucchini, bell peppers, tomatoes and garlic with herbs into a rich, silky dish. It’s a simple yet comforting way to enjoy seasonal vegetables any time of year.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- bowl
- oven
📝 Preparation Steps
1
Heat about 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Cook the onions until soft and translucent, about ⏱️ 5-7 minutes. Add the garlic and cook for just one more minute until fragrant. Remove onions and garlic and set aside in a large glass bowl.
olive oil3 tbsponion (diced ¼-inch (around 0.5 cm).)1
2
Add another 1 tablespoon of oil and cook the eggplant until golden on all sides, remove and set aside with the onion and garlic. Repeat this process for the zucchini and tomatoes separately, adding in a little oil each time, then set it aside with the cooked eggplant, onion and garlic.
eggplant (diced ½-inch to ¾-inch (1.5 cm) )1onion (diced ¼-inch (around 0.5 cm).)1zucchini (diced ½-inch to ¾-inch (1.5 cm) )2tomatoes (diced ½-inch to ¾-inch (1.5 cm) )2
3
Add the remaining oil, then sauté the bell peppers and chili until tender. Remove and set aside with the other cooked vegetables.
Pepper (to taste)1 pinch
4
Stir in the vegetable stock to the empty pot or dutch oven, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
5
Return all the cooked vegetables to the pot. Add the fresh thyme springs, salt, pepper, and a pinch of cayenne.
Salt (to taste)1 pinchreen bell pepper (seeded & diced ½-inch to ¾-inch (1.5 cm) )1 gred bell pepper (seeded & diced ½-inch to ¾-inch (1.5 cm) )1weet green chili pepper (diced ½-inch to ¾-inch (1.5 cm) )1 sPepper (to taste)1 pinchCayenne pepper (to taste)1 pinch
6
Reduce the heat to low, cover, and let it gently simmer for at least ⏱️ 20 minutes for the flavours to meld together.
7
Turn off the heat, remove the thyme springs, and stir in the fresh basil leaves just before serving. Adjust seasoning to taste.
basil leaves10
Nutrition Facts
calories
198 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
6 g
sugar Content
10 g
sodium Content
180 mg
protein Content
3 g
carbohydrate Content
16 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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