My Favorite Mediterranean Ratatouille Stew
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
Adjust Servings
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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