My Favorite Mediterranean Ratatouille Stew

1 hour


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.

No Reviews


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


Preheat oven to 450 degrees and line two baking sheets with parchment paper.
Mark as complete
In a large bowl toss eggplant with 1 TB olive oil and ¾ tsp salt, spread in an even layer across one sheet.
Mark as complete
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.
Mark as complete
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.
Mark as complete
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.
Mark as complete
Reduce to a simmer and cook, uncovered, for 10-15 minutes or until roasted vegetables are done.
Mark as complete
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.
Mark as complete

Leave a Reply