French · Lunch · Dinner
Ratatouille
A colourful Provençal vegetable stew of soft eggplant, zucchini and sweet peppers simmered in garlicky tomato with thyme and finished with fresh basil. It's light, hearty and even better the next day.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Serves
- 4
Calories come from: Carbs 52% · Fat 38% · Protein 10%
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Ingredients
For 4 servings- 2 tbsp27 gOlive oil
- 1 medium450 gEggplant, cut into 2 cm cubes
- 1 large150 gOnion, chopped
- 1 large165 gRed bell pepper, cut into 2 cm pieces
- 1 large165 gYellow bell pepper, cut into 2 cm pieces
- 4 cloves12 gGarlic, minced
- 1 tbsp16 gTomato paste
- 2 medium400 gZucchini, cut into 2 cm pieces
- 1 can (400 g)Canned diced tomatoes, with juice
- 1 tspDried thyme
- 1 leafBay leaf
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, ground
- 1/4 cup loosely packed10 gFresh basil, torn
Steps
- 1
Wash and cut the eggplant, zucchini and peppers into roughly 2 cm pieces; chop the onion and mince the garlic.
- 2
Heat 1 tbsp of the olive oil in a large heavy pot over medium-high heat.
- 3
Add the eggplant with a pinch of the salt and cook, stirring often, for about 8 minutes until lightly browned and softened, then transfer to a bowl.
- 4
Lower the heat to medium, add the remaining 1 tbsp oil and the onion, and cook for 5 minutes until soft.
- 5
Add the red and yellow peppers and cook for 5 minutes, stirring occasionally.
- 6
Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
- 7
Add the zucchini, return the eggplant to the pot, and stir in the diced tomatoes, thyme, bay leaf, remaining salt and black pepper.
- 8
Bring to a gentle simmer, cover and cook for 25 minutes, stirring now and then.
- 9
Uncover and simmer for another 10 minutes until the vegetables are tender and the sauce has thickened.
- 10
Remove the bay leaf, stir in the torn basil, taste for seasoning and serve warm or at room temperature.
Swaps, storage and make-ahead
Swaps
- Swap the yellow bell pepper for another red or orange pepper if that's what your shop has.
- Use 3 or 4 chopped ripe fresh tomatoes instead of the canned diced tomatoes when they're in season, simmering a little longer to thicken.
- Replace the dried thyme with an herbes de Provence blend for a more classic Provençal flavour.
- For a lighter version, cook the vegetables in 1 tbsp olive oil total and add a splash of water if the pan gets dry.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot or serving at room temperature. It can be frozen for up to about 3 months, though the zucchini and eggplant will turn softer after thawing.
Make ahead
Chop all the vegetables up to a day ahead and keep them covered in the fridge. The whole stew can also be cooked a day in advance and reheated, since the flavours improve overnight; add the fresh basil just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (451 g) | Per 100 g | |
|---|---|---|
| Calories | 167 kcal | 37 kcal |
| Protein | 4.8 g | 1.1 g |
| Carbohydrates | 24 g | 5.3 g |
| of which sugars | 12.9 g | 2.9 g |
| Fiber | 8.6 g | 1.9 g |
| Fat | 7.9 g | 1.8 g |
| of which saturated | 1.2 g | 0.3 g |
| Sodium | 715 mg | 159 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
