Ratatouille Vegetable Stew Recipe

Name: Ratatouille Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, sliced in thin wedges; 2 cloves garlic, minced; 1/4 c. olive or cooking oil; 1 (16 oz.) can tomatoes, cut up; 1 1/2 tsp. dried thyme, crushed; 1 tsp. salt; 1/4 tsp. pepper; 1 bay leaf; 1 medium unpeeled eggplant; 2 medium zucchini, cut in strips; 2 green peppers, seeded and cut in strips

Servings: persons

1
In Dutch oven, cook onion and garlic in oil until tender.
2
Add the undrained tomatoes and seasonings.
3
Cover and simmer 10 minutes.
4
Discard bay leaf.
5
Remove and set aside 2 cups of the sauce mixture.
6
Slice the eggplant in half lengthwise, then crosswise into 1/2-inch slices.
7
Arrange half of eggplant, zucchini and pepper over sauce in pan.
8
Sprinkle with salt and pepper.
9
Cover with 1 cup reserved sauce.
10
Arrange remaining vegetables atop; sprinkle with more salt and pepper.
11
Pour over remaining sauce.
12
Cover; simmer 20 minutes.
13
Uncover; simmer 15 minutes.
14
Serve hot or cold.
15
Nice with rice.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 large onion, sliced in thin wedges, 2 cloves garlic, minced, 1/4 c. olive or cooking oil, 1 (16 oz.) can tomatoes, cut up, and more.

Yes, Ratatouille Vegetable 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.

That's it — enjoy your meal!

Ratatouille Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions