My Favorite Mediterranean Ratatouille Stew

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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