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Aromatic Ratatouille, packed with veggies! A gut-friendly, homestyle dish that's wonderfully flavorful.
A classic Provençal vegetable stew featuring eggplant, zucchini, and bell peppers gently simmered in a rich, herb-infused tomato sauce. This authentic recipe emphasizes cooking vegetables in stages to develop deep flavors and perfect texture. It's a versatile dish, wonderful as a hearty main course with crusty bread or as an elegant side.
Serving size: 1.5 cups
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Aromatic Ratatouille, packed with veggies! A gut-friendly, homestyle dish that's wonderfully flavorful.
This american dish is perfect for dinner. With 417.33 calories and 13.04g of protein per serving, it's a high-fiber option for your meal plan.
Prep the eggplant: Place the cubed eggplant in a colander and toss with a generous amount of salt (about 1 tbsp). Let it sit in the sink for 20-30 minutes to draw out excess moisture and bitterness. Rinse thoroughly under cold water and pat completely dry with paper towels. This step is optional but highly recommended for the best texture.
Sauté vegetables in batches: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the dried eggplant and cook, stirring occasionally, for 5-7 minutes until browned on all sides. Remove with a slotted spoon and set aside. Add another tablespoon of oil, add the zucchini, and cook for 4-5 minutes until lightly browned. Remove and set aside with the eggplant.
Build the sauce base: Reduce heat to medium. Add the remaining tablespoon of olive oil to the pot. Add the chopped onion and cook for 5-6 minutes until softened and translucent. Add the red and yellow bell peppers and cook for another 5-7 minutes until they begin to soften.
Add aromatics: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Combine and simmer: Return the cooked eggplant and zucchini to the pot. Pour in the crushed tomatoes, and add the Herbes de Provence, bay leaf, 1.5 tsp of kosher salt, and black pepper. Stir everything gently to combine.
Slow cook: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, stirring occasionally. The vegetables should be very tender and the sauce should have thickened. For deeper flavor, you can simmer for up to 45 minutes.
Finish and serve: Remove the pot from the heat and discard the bay leaf. Gently stir in the fresh chopped basil. Let the ratatouille rest for 10-15 minutes before serving to allow the flavors to meld. Taste and adjust seasoning if necessary. Serve warm.
