Italian Ratatouille (Ciambotta Recipe)
Comforting, hearty ratatouille is full of seasonal vegetables simmered in a richly flavored tomato broth, and is traditionally a French dish. It's super satisfying, healthy, and works well as a main or a side dish. This Italian ratatouille recipe (or ciambotta) is a twist on the French version, and adds potatoes along with the traditional vegetables you're used to in a vegetarian ratatouille! Packed with herbs, full of flavor, perfect for the whole family!
Servings: 4
Calories: 312kcal
Ingredients
- 3 Tbsp Olive Oil
- 1 Onion diced
- 3 Cloves Garlic crushed
- 1 Eggplant diced
- 2 Zucchini diced
- 1 Yellow Bell Pepper diced
- 1 Red Bell Pepper diced
- 3 Potatoes diced
- 14 oz Canned Diced Tomatoes
- 1 Tsp Dried Oregano
- 1 Tsp Dried Basil
- 1 Tsp Salt
- 1 Tsp Pepper
- ¼ Cup Fresh Basil
Instructions
- In a large pan, heat oil and sauté the onions and garlic until the onions become translucent.
- Add in the diced eggplant, zucchini, and peppers, and sauté for 4-5 minutes.
- Add the potatoes, canned tomatoes, oregano, basil, salt and pepper.
- Stir and bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- Adjust seasoning to taste, top with torn fresh basil leaves and serve with crusty bread.
Notes
- Make sure to dice all vegetables evenly to ensure consistent cooking.
- Adjust seasoning to taste.
- Fresh oregano can be used instead of dried.
- Store leftovers in the fridge for up to 4 days.
- For some added heat, add some dried red chili flakes when sautéing the onions and garlic.
Nutrition
Calories: 312kcal | Carbohydrates: 49g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 747mg | Potassium: 1576mg | Fiber: 11g | Sugar: 13g