Spicy Ratatouille

Elevate your classic roasted vegetable medley with this Spicy Ratatouille, a bold and flavorful twist on the French favorite. Packed with hearty eggplant, zucchini, vibrant bell peppers, and juicy Roma tomatoes, this dish features a fiery kick from crushed red pepper flakes and cayenne, perfectly balanced by aromatic oregano, thyme, and fresh basil. A quick stovetop sauté enhances the rich tomato-based sauce before roasting in the oven for caramelized perfection. Ready in just over an hour, this gluten-free and vegan-friendly recipe makes a stunning main or side dish. Serve with crusty bread or atop fluffy rice for a meal that's as comforting as it is satisfying.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 2 Bell peppers (red, yellow, or orange)
• 4 medium Roma tomatoes
• 1 large Yellow onion
• 4 Garlic cloves
• 3 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 1 teaspoon Crushed red pepper flakes
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 10 Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Dice the eggplant, zucchini, bell peppers, and Roma tomatoes into bite-sized pieces. Finely chop the onion and mince the garlic.

Step 3

Place the diced eggplant in a colander, sprinkle with a pinch of salt, and let it sit for 10 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.

Step 4

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

Step 5

Add the chopped onion and garlic to the skillet, cooking until softened and fragrant, about 3-4 minutes.

Step 6

Stir in the tomato paste, crushed red pepper flakes, cayenne pepper, oregano, thyme, salt, and black pepper, and cook for 1-2 minutes to bloom the spices.

Step 7

Add the eggplant, zucchini, and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 8

Toss in the diced tomatoes and stir well. Simmer for 5 minutes to allow the flavors to meld.

Step 9

Transfer the skillet to the preheated oven or pour the mixture into a baking dish. Roast uncovered for 25-30 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.

Step 10

Remove from the oven and top with fresh basil leaves before serving.

Step 11

Serve hot as a main or side dish with crusty bread or over rice.

Nutrition Facts

Serving size	(2087.1g)

Amount per serving	% Daily Value*
Calories	1056.9

Total Fat 49.3g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 6896.5mg	0%
Total Carbohydrate 131.1g	0%
Dietary Fiber 51.1g	0%
Total Sugars 74.8g
Protein 34.3g	0%

Vitamin D 0IU	0%
Calcium 887.1mg	0%
Iron 23.2mg	0%
Potassium 5602.6mg	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: 40.1%

Protein: 12.4%

Carbs: 47.4%