Southern Italian Ratatouille

Experience the vibrant flavors of the Mediterranean with this Southern Italian Ratatouille, a hearty, vegetable-packed dish bursting with color and rustic charm. Featuring tender eggplant, zucchini, bell peppers, and roma tomatoes simmered in a fragrant mixture of garlic, oregano, and a splash of white wine, this recipe is elevated with briny capers and fresh basil for a truly authentic Italian touch. Perfect as a side dish or served with crusty bread, pasta, or creamy polenta, it’s a versatile and wholesome option for any meal. With just 20 minutes of prep and a single skillet or Dutch oven, this ratatouille comes together effortlessly while delivering bold, sun-soaked flavors.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large eggplant
• 2 medium zucchini
• 2 large red bell peppers
• 1 large yellow onion
• 4 medium roma tomatoes
• 4 cloves garlic
• 3 tablespoons extra-virgin olive oil
• 0.5 teaspoons crushed red pepper flakes
• 1 teaspoons dried oregano
• 10 leaves fresh basil leaves
• 2 tablespoons capers
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cups white wine

Directions

Step 1

Slice the eggplant into 1/2-inch cubes. Sprinkle with a pinch of salt and let sit in a colander for 15 minutes to draw out bitterness. Rinse and pat dry.

Step 2

Cut the zucchini into 1/4-inch rounds, and the red bell peppers, yellow onion, and roma tomatoes into 1-inch chunks. Mince the garlic.

Step 3

Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.

Step 4

Add the eggplant cubes and cook for 5-7 minutes until golden brown and tender. Remove from the skillet and set aside.

Step 5

Add the remaining tablespoon of olive oil to the skillet. Add the onions and garlic and sauté for 3-4 minutes until fragrant and just softened.

Step 6

Stir in the bell peppers and zucchini. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.

Step 7

Add the roma tomatoes, oregano, crushed red pepper flakes, white wine, and a generous pinch of salt and black pepper to the skillet. Stir well to combine.

Step 8

Reduce the heat to low and cover. Simmer for 15 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

Step 9

Stir in the cooked eggplant, capers, and fresh basil leaves. Let cook uncovered for another 5 minutes to allow the sauce to thicken slightly.

Step 10

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 11

Serve warm as a side dish, or pair with crusty bread, pasta, or polenta. Optionally drizzle with extra olive oil before serving for added flavor.

Nutrition Facts

Serving size	(1904.1g)

Amount per serving	% Daily Value*
Calories	950.5

Total Fat 44.7g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 7290.8mg	0%
Total Carbohydrate 119.1g	0%
Dietary Fiber 37.2g	0%
Total Sugars 76.2g
Protein 19.0g	0%

Vitamin D 0IU	0%
Calcium 254.2mg	0%
Iron 6.9mg	0%
Potassium 4063.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 8.0%

Carbs: 49.9%