Description
A colorful and hearty stew made with fresh summer vegetables, perfect as a main meal or side dish.
Ingredients
Scale
- 2 medium eggplants, diced
- 2 zucchinis, sliced
- 2 bell peppers, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 ripe tomatoes, diced
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, sauté until softened.
- Stir in the eggplant and cook for about 5 minutes until it starts to soften.
- Add the zucchini and bell peppers, cooking for another 5 minutes.
- Stir in the tomatoes, vegetable broth, thyme, basil, salt, and pepper.
- Bring to a simmer and reduce heat, letting it cook for about 30 minutes until all vegetables are tender.
- Serve warm, garnished with fresh herbs if desired.
Notes
Ratatouille can be served warm or at room temperature. It pairs well with crusty bread, rice, or pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetarian, ratatouille, French cuisine, summer vegetables, healthy stew