Italian Ratatouille

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My comforting Italian ratatouille is full of seasonal vegetables simmered in a richly flavored tomato broth. I love it because it is satisfying, healthy, and works well as a main dish or a side. This Italian version, also known as ciambotta, is my twist on the classic French recipe. I add potatoes along with the usual vegetables you expect in a vegetarian ratatouille. It is packed with herbs, full of flavor, family friendly, and ready in less than an hour.

Ratatouille has always been one of my favorite dishes. I recently learned there are two main versions, one made with potatoes known as ciambotta in the Italian tradition, and the classic French vegetable ratatouille made without potatoes. Since I love using potatoes to make vegetarian meals more filling, I knew I wanted to create a vegan friendly Italian ratatouille at home.

The zucchini, potatoes, and eggplant create an almost creamy texture that is satisfying and full of flavor. This healthy ratatouille is packed with fresh summer produce and is one of my favorite Italian inspired recipes. I also love how easy it is to make and how simple it is to adapt based on what I have on hand, much like when I make my vegetable au gratin and stewed red beans.

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🥘 Ingredients

This Italian version of ratatouille uses fresh vegetables and just a handful of herbs, all of which I can easily find at any grocery store. Here is what I use:

Olive Oil: I use olive oil to sauté the onions and garlic. It adds richness to the dish, but if I want to keep it oil-free, I sometimes water sauté instead.

Onion and Garlic Cloves: I usually use a yellow onion, though white or red onion works too. Cooking the garlic adds a sweet, buttery flavor that brings the whole dish together.

Eggplant and Zucchini: These are the classic base for any vegetarian ratatouille. They have a mild, rich flavor and soft texture.

Sweet Bell Peppers: I like using red and yellow bell peppers because they have a fruity sweetness that contrasts nicely in this ratatouille. Green peppers can work too, but they are not as sweet, so the flavor is a bit different.

Potatoes: Potatoes are what make this dish into an Italian-style ciambotta.

Canned Diced Tomatoes: I use canned tomatoes as the base of the sauce.

Herbs and Spices: I rely on oregano, fresh and dried basil, salt, and black pepper. Fresh basil adds bright, citrusy notes, while the dried herbs give depth. Salt and pepper are essential for flavor and should not be skipped.

🔪 How To Make

While this recipe does require a lot of prepping and chopping of veggies, it’s actually really easy to make! Here’s how I make this authentic Italian ratatouille recipe:

Saute Onions and Garlic: In a large hot pan or skillet over medium-high heat, I heat the oil and sauté the onions and garlic until the onions become translucent.

Add Veggies: I add the potatoes, canned tomatoes, oregano, basil, salt, and pepper to the pan.

Add Remaining Ingredients, Except Basil Leaves: I add the potatoes, canned tomatoes, oregano, basil, salt, and pepper to the pan.

Cook Through: I stir the mixture and bring it to a boil, then reduce the heat, cover, and let it simmer for 30 minutes, stirring occasionally. I make sure to scrape up the fond, the brown bits that stick to the pan after cooking or roasting the vegetables, because they are packed with flavor and taste amazing when mixed into the sauce.

Adjust to Taste and Serve: I adjust the seasoning to taste and top the ratatouille with torn fresh basil leaves. I like to serve this easy vegan ratatouille warm, with some crusty bread on the side.

📖 Variations

I like to switch up this ratatouille depending on what I have on hand or what my family is in the mood for, with the following easy variations that still keep the dish simple and flavorful.

With Baked Eggs: I like to turn this into a breakfast dish or even a breakfast-for-dinner option by adding eggs. I scoop the potato and aubergine ratatouille into an oven-safe dish, make a small well, and crack an egg into it. Then I bake it until the egg whites are set and the yolk is just how I like it.

Change Up The Veggies: While this ciambotta stew uses summer vegetables like squash and tomatoes, I can easily make it with whatever vegetables are in season, which means I enjoy it year-round. I often swap in baby spinach, different yellow summer squash, sweet peppers, cherry tomatoes, or green beans depending on what I have on hand.

Roasted Chickpea Ratatouille: I like to add a little crunch to my ciambotta by topping it with freshly roasted chickpeas right before serving. When I want extra protein but do not need the crisp texture, I just stir regular chickpeas straight into the stew instead.

🍽 Serving Suggestions

I like to top my homemade vegan pasta with this ratatouille for a quick and satisfying dinner. Sometimes I serve it alongside my scrambled eggs for a colorful and nutritious brunch that my kids enjoy as much as I do.

It also works perfectly with fresh bread, I often serve it with slices of sourdough or buckwheat bread to scoop up all the flavorful juices, making it a simple and hearty meal any time of day.

🧊 Storage Directions

Refrigerating: I let the stew cool completely before transferring it to an airtight container. I store it in the refrigerator, where it keeps well for 4 to 5 days.

Freezing: I transfer the cool stew to a freezer-safe container, making sure to remove any excess air. I label it with the contents and date, and it will keep in the freezer for 2 to 3 months.

Reheating: When I’m ready to reheat, I either warm the stew in a microwave-safe bowl with a paper towel on top or transfer it to a pot and bring it to a gentle simmer over low heat. If it’s frozen, I let it thaw in the refrigerator overnight first, then heat it in a pot until warmed all the way through.

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