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Ratatouille is a classic French vegetable stew that’s bursting with fresh, vibrant flavors. Made with tender eggplant, zucchini, tomatoes, and bell peppers, this dish is naturally vegan, gluten-free, and packed with nutrients. It’s easy to make in just one pan and comes together in about 30 minutes, making it a perfect weeknight dinner or side.
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Cuisine: French
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 3
Why You’ll Love Making It
- Quick & Simple – This one-pan dish comes together in about 30 minutes, making it a fuss-free meal or side.
- Healthy & Nourishing – Packed with fresh vegetables, this dish is low-carb, keto-friendly, gluten-free, and low in calories.
- Versatile & Customizable – Serve it as a main course, side dish, or even as a topping for pasta, rice, or crusty bread.
- Meal-Prep Friendly – The flavors deepen over time, making it even better the next day!
- Naturally Vegan – A plant-based meal that’s both satisfying and full of Mediterranean flavors.
Ingredients
- 1 large eggplant (aubergine), cut into 1-inch (3 cm) pieces – Absorbs flavors beautifully and adds a soft, creamy texture.
- 1 large zucchini, chopped into 1-inch (3 cm) pieces – Brings a mild sweetness and slight crunch.
- 3 tomatoes, roughly chopped – Creates a juicy base for the stew. You can also use canned tomatoes for convenience.
- 1 bell pepper, diced (any color) – Adds a touch of sweetness and color contrast.
- 1 small onion, finely chopped – Forms the aromatic base of the dish.
- 3 garlic cloves, minced – Infuses the dish with a rich, savory depth.
- 1 tbsp olive oil – Enhances the flavor and helps sauté the vegetables.
- ¼ cup red wine or vegetable broth – Red wine gives richness, while broth keeps it alcohol-free.
- 1 tsp paprika – Adds a mild warmth and depth of flavor.
- 1 tsp brown sugar (or another sweetener) – Balances the acidity of the tomatoes.
- ¾ tsp sea salt (or to taste) – Enhances the natural flavors of the vegetables.
- ½ tsp dried oregano – A classic Mediterranean herb that complements the dish.
- ⅓ tsp smoked paprika – Adds a subtle smokiness.
- ¼ tsp red pepper flakes (adjust for spice preference) – Provides a gentle kick of heat.
- ¼ tsp ground ginger – Adds warmth and complexity.
- 1 tbsp tomato paste – Thickens the sauce and intensifies the tomato flavor.
- 1 tbsp balsamic vinegar – Balances the flavors with a touch of acidity and sweetness.
- Fresh thyme, roughly chopped (to taste) – A fragrant finishing herb.
- Black pepper, to taste – Rounds out the seasoning.
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Instructions
Step 1: Prepare the Vegetables
Chop the eggplant, zucchini, tomatoes, and bell pepper into 1-inch (3 cm) pieces. Finely chop the onion and mince the garlic. If using fresh thyme, roughly chop it.
Step 2: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 4-5 minutes, stirring occasionally, until softened and slightly golden.
Step 3: Cook the Eggplant & Garlic
Add the minced garlic and eggplant to the skillet. Stir well and let cook for 3-4 minutes, allowing the eggplant to absorb flavors and begin softening.
Step 4: Add Wine & Spices
Pour in the red wine or vegetable broth. Stir in the paprika, smoked paprika, red pepper flakes, ginger, oregano, salt, and brown sugar. Let everything simmer on low-medium heat for about 5-6 minutes, stirring occasionally.
Step 5: Add the Remaining Vegetables
Add the zucchini, bell pepper, and tomatoes to the skillet. Stir well and let simmer for 10 minutes, or until the vegetables become tender but not mushy. If you prefer a more saucy consistency, add more broth or wine.
Step 6: Finish with Tomato Paste & Balsamic Vinegar
Stir in the tomato paste until fully incorporated, then add the balsamic vinegar. Let everything cook for another minute to enhance the flavors.
Step 7: Taste & Serve
Taste and adjust the seasoning as needed. Garnish with fresh thyme and serve warm. This ratatouille pairs well with crusty bread, rice, pasta, or even quinoa.
FAQs
Can I make Ratatouille ahead of time?
Yes! The flavors actually develop more over time, making it even better the next day. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop before serving.
Can I freeze Ratatouille?
Absolutely! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat.
