My Favorite Mediterranean Ratatouille Stew

March 3, 2022

1 hour

easy

6 servings

This classic Mediterranean stew of eggplant, tomatoes, and peppers is always delicious–but just wait till you give my easy flavor-building technique a try! Roasting the veggies before combining them gives a rich, hearty texture and nutty caramelized flavor that everyone will love.

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Ingredients

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	3 tablespoons olive oil divided
	7 cups eggplant 1 large, diced in small pieces
	4 cups zucchini 2 medium, diced in small pieces
	3 cups red pepper 2 large, diced in small pieces
	2 teaspoons salt divided
	2 cups onion 1 large, diced in small pieces
	2 cloves garlic large, minced
	1/8 teaspoon red pepper flakes
	1 teaspoon fennel seed
	1 teaspoon no-salt Italian seasoning
	1 26 oz carton diced tomatoes
	4 cups fat-free chicken broth
	1/2 cup fresh basil chopped with additional for garnish
	1/2 cup Parmesan cheese shaved

Nutritional Information

187kcal Calories

18g Carbohydrates

7g Protein

10g Fat

2g Saturated Fat

5mg Cholesterol

1542mg Sodium

728mg Potassium

6g Fiber

11g Sugar

2705IU Vitamin A

116.7mg Vitamin C

158mg Calcium

1.5mg Iron

Directions

1.

Preheat oven to 450 degrees and line two baking sheets with parchment paper.

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2.

In a large bowl toss eggplant with 1 TB olive oil and ¾ tsp salt, spread in an even layer across one sheet.

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3.

Add zucchini and peppers to bowl and toss with 1 TB olive oil and ¾ tsp salt. Spread across 2nd prepared sheet. Roast eggplant and zucchini mixture in the lower 1/3 of oven for 35-40 minutes or until lightly browned, stirring and rotating pans halfway through.

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4.

While vegetables roast, heat remaining 1 TB oil in a large soup pot over medium-low heat. Add onion and remaining ½ tsp salt and cook for 10 minutes or until extremely soft, stirring often.

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5.

Add garlic, hot pepper flakes, fennel seed, and Italian seasoning and cook an additional minute. Add tomatoes and broth to pot and bring to a boil.

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6.

Reduce to a simmer and cook, uncovered, for 10-15 minutes or until roasted vegetables are done.

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7.

Add roasted vegetables to broth mixture and cook for 5 minutes for flavors to meld. Stir in basil and serve garnished with chopped basil and shaved parmesan.

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