Ratatouille Stew Recipe

Name: Ratatouille Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Onion, Small (Or Substitute 1/2 Of A Large Onion For The Whole Small One); 1 Tablespoon Olive Oil, Or As Needed For Your Skillets; 2 whole Bell Peppers, One Red One Green; 2 whole Tomatoes; 2 cloves Garlic, Finely Minced; 1 teaspoon Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1 whole Zucchini; 1 whole Eggplant, Small/Medium; 1 teaspoon Thyme, More If Desired; 10 whole Pitted Black Olives, Chopped (Optional)

Servings: persons

1 whole Onion, Small (Or Substitute 1/2 Of A Large Onion For The Whole Small One)
1 Tablespoon Olive Oil, Or As Needed For Your Skillets
2 whole Bell Peppers, One Red One Green
2 whole Tomatoes
2 cloves Garlic, Finely Minced
1 teaspoon Salt
1/2 teaspoons Freshly Ground Black Pepper
1 whole Zucchini
1 whole Eggplant, Small/Medium
1 teaspoon Thyme, More If Desired
10 whole Pitted Black Olives, Chopped (Optional)

1
Clean and then cut all of the vegetables into about half-inch cubes.
2
Heat up olive oil in one large pan over medium heat (a pot might be better here, as you'll be adding in the eggplant and zucchini so it should be large) and add onions. Saute until translucent (about 1-2 minutes). Then, add peppers and cook until they are soft, another 1-2 minutes. Finally, add in diced tomatoes with all their juices. Keep at medium-low heat and stir occasionally for a few minutes. Then add garlic, salt and pepper to taste. Keep at a low simmer.
3
While tomato mixture is simmering, prepare another pan by heating another dash of olive oil over medium heat. Add zucchini and eggplant cubes. Saute only until the cubes are lightly browned all around, 2 minutes or so. Remove pan from heat and add this mixture into the other pot, stirring to coat. Add thyme and let everything simmer and stew for 10-15 more minutes, until all the vegetables are tender.
4
Serve warm over rice or pasta, or spoon onto slices of baguette.
5
Loosely based on recipe from marmiton.org (Recette Ratatouille Meridionale).

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 whole Onion, Small (Or Substitute 1/2 Of A Large Onion For The Whole Small One), 1 Tablespoon Olive Oil, Or As Needed For Your Skillets, 2 whole Bell Peppers, One Red One Green, 2 whole Tomatoes, and more.

Yes, Ratatouille Stew falls under the Soups & Stews 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.

Ratatouille Stew

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