Cool Ratatouille Recipe

Name: Cool Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large red onion, chopped; 3 to 4 cloves garlic, minced; 1 cup water; 2 medium eggplants (about 1 1/2 pounds total), peeled and diced; 2 small zucchini, sliced; 4 cups diced ripe, juicy, fresh tomatoes; 1 cup sliced baby bella or crimini mushrooms; 1 cup salt-free tomato sauce; 1/4 cup dry red wine; 1 teaspoon paprika; 1/4 cup thinly sliced fresh basil leaves, or more to taste; 1/4 cup chopped fresh parsley; 1 tablespoon fresh oregano leaves, or more to taste; 2 teaspoons fresh thyme leaves, or more to taste; Salt and freshly ground pepper to taste; Vegan Sour Cream (page 7) for garnish, optional

Servings: persons

2 tablespoons extra-virgin olive oil
1 large red onion, chopped
3 to 4 cloves garlic, minced
1 cup water
2 medium eggplants (about 1 1/2 pounds total), peeled and diced
2 small zucchini, sliced
4 cups diced ripe, juicy, fresh tomatoes
1 cup sliced baby bella or crimini mushrooms
1 cup salt-free tomato sauce
1/4 cup dry red wine
1 teaspoon paprika
1/4 cup thinly sliced fresh basil leaves, or more to taste
1/4 cup chopped fresh parsley
1 tablespoon fresh oregano leaves, or more to taste
2 teaspoons fresh thyme leaves, or more to taste
Salt and freshly ground pepper to taste
Vegan Sour Cream (page 7) for garnish, optional

1
Heat the oil in a large soup pot.
2
Add the onion and garlic and saute over medium heat until both are golden, about 8 to 10 minutes.
3
Add the water, eggplant, zucchini, tomatoes, mushrooms, tomato sauce, wine, and paprika.
4
Bring to a rapid simmer, then lower the heat.
5
Cover and simmer gently until the vegetables are tender but not overdone, about 25 to 30 minutes.
6
Stir occasionally, making sure there is enough liquid for the vegetables to simmer in without being too soupy.
7
Remove from the heat.
8
Stir in half of the basil and the remaining fresh herbs.
9
Season with salt and pepper.
10
Let the stew cool to room temperature.
11
To serve, garnish each serving with the remaining basil strips and, if desired, a dollop of sour cream.
12
Per serving:
13
Calories: 109
14
Total fat: 4g
15
Protein: 3g
16
Fiber: 5g
17
Carbohydrate: 16g
18
Cholesterol: 0mg
19
Sodium: 18mg

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large red onion, chopped, 3 to 4 cloves garlic, minced, 1 cup water, and more.

Yes, Cool Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cool Ratatouille

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