Ratatouille with Feta, Green Olives, and Almonds

Name: Ratatouille with Feta, Green Olives, and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole almonds; 6 tablespoons extra-virgin olive oil, plus more as needed; 1 teaspoon red chili flakes; 3 cloves garlic, chopped; Sea salt and freshly ground black pepper; 1 pound feta cheese, crumbled; 1 cup pitted green olives; 1 bunch fresh basil, leaves hand-torn; 1 medium onion, chopped; 5 medium Japanese eggplant, chopped; 3 medium zucchini, chopped; 3 tomatoes, seeded and chopped; 1 tablespoon capers, drained; 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed; 1 tablespoon balsamic vinegar

Servings: persons

1 cup whole almonds
6 tablespoons extra-virgin olive oil, plus more as needed
1 teaspoon red chili flakes
3 cloves garlic, chopped
Sea salt and freshly ground black pepper
1 pound feta cheese, crumbled
1 cup pitted green olives
1 bunch fresh basil, leaves hand-torn
1 medium onion, chopped
5 medium Japanese eggplant, chopped
3 medium zucchini, chopped
3 tomatoes, seeded and chopped
1 tablespoon capers, drained
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed
1 tablespoon balsamic vinegar

1
Put the almonds into a large skillet over medium heat.
2
Gently toast the nuts, being careful not to let them burn, for about 3 minutes.
3
Add 3 tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste.
4
Cook for another 3 minutes and transfer to a plate to cool.
5
Crush the almonds roughly and put them into a bowl along with the feta cheese, olives, and 1/3 of the basil leaves.
6
Mix well to combine all the ingredients.
7
Put 3 tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat.
8
Add the onions, remaining garlic, and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes.
9
Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary.
10
Add the zucchini, fresh tomatoes, and capers; season with salt and pepper.
11
Continue cooking until these vegetables are soft but still whole.
12
Add the canned tomatoes, vinegar, and remaining basil leaves.
13
Continue to cook for another 15 minutes; remove from the heat and set aside to cool.
14
To serve, put the ratatouille into a bowl or platter and top with the feta, olive, and almond mixture.

932

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: 1 cup whole almonds, 6 tablespoons extra-virgin olive oil, plus more as needed, 1 teaspoon red chili flakes, 3 cloves garlic, chopped, and more.

Yes, Ratatouille with Feta, Green Olives, and Almonds 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.

That's it — enjoy your meal!