Vegetable Stew Based on Ratatouille

Elevate your weeknight dinner game with this hearty Vegetable Stew Based on Ratatouille, a vibrant medley of fresh garden vegetables simmered in a rich tomato sauce. Featuring tender eggplant, zucchini, and bell peppers, this recipe brings out bold Mediterranean flavors with dried thyme, oregano, and a hint of fresh basil. Perfect for vegans, vegetarians, and anyone seeking a nutritious, comforting meal, this dish highlights accessible ingredients while offering versatile serving options, such as pairing it with crusty bread or rice. Ready in just over an hour, this one-pot wonder is ideal for meal prep and guarantees leftovers bursting with flavor for the next day. Packed with antioxidants, deliciously wholesome, and completely customizable, this veggie-packed stew proves simplicity can be utterly satisfying.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 large eggplant
• 2 medium zucchini
• 1 medium yellow squash
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large onion
• 4 units garlic cloves
• 28 oz crushed tomatoes
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tbsp fresh basil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp sugar (optional, to balance acidity)

Directions

Step 1

Wash all the vegetables thoroughly and pat them dry with a kitchen towel.

Step 2

Cut the eggplant into 1-inch cubes, sprinkle with a pinch of salt, and set aside in a colander for 15 minutes to drain excess bitterness. Rinse and pat dry before cooking.

Step 3

Dice the zucchini, yellow squash, bell peppers, and onion into 1-inch pieces for even cooking.

Step 4

Mince the garlic cloves finely.

Step 5

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottom pot over medium heat.

Step 6

Add the onion and garlic, sautéing for 3-4 minutes until fragrant and translucent.

Step 7

Toss in the red and green bell peppers, cooking for an additional 5 minutes until slightly softened.

Step 8

Add the zucchini, yellow squash, and eggplant to the pot, stirring to coat the vegetables in the oil. Cook for 7-8 minutes, stirring occasionally, until the vegetables begin to soften.

Step 9

Pour in the crushed tomatoes, stir well, and season with dried thyme, oregano, salt, and black pepper. If the tomatoes are very acidic, add 1 teaspoon of sugar to balance the flavors.

Step 10

Lower the heat to a simmer, cover the pot, and cook for 30-35 minutes, stirring occasionally to prevent sticking.

Step 11

Taste and adjust seasoning if necessary. If the stew is too thick, add a splash of water or vegetable stock to reach the desired consistency.

Step 12

Chop the fresh basil and stir it into the stew during the final 5 minutes of cooking.

Step 13

Serve the vegetable stew warm, accompanied by crusty bread, rice, or as a standalone dish. Garnish with additional fresh basil if desired.

Nutrition Facts

Serving size	(2572.1g)

Amount per serving	% Daily Value*
Calories	1095.4

Total Fat 47.8g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 6940.2mg	0%
Total Carbohydrate 158.8g	0%
Dietary Fiber 44.7g	0%
Total Sugars 102.0g
Protein 25.9g	0%

Vitamin D 0IU	0%
Calcium 416.6mg	0%
Iron 12.0mg	0%
Potassium 5484.6mg	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: 36.8%

Protein: 8.9%

Carbs: 54.3%