Italian Ratatouille
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.
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
- My #1 Secret Tip for this recipe is to use a deep, large pan so the vegetables have enough space to cook properly. This helps the heat distribute evenly and prevents the dish from becoming watery.
- Eggplant Skin: I can peel the eggplant when I prefer, but I usually leave the skin on since it helps to hold its shape and adds texture.
- Reducing Bitterness: To reduce any bitterness in the eggplant, I soak the diced cubes in plain milk or unsweetened plant-based milk for 30 minutes before cooking. I make sure to dry the cubes well before adding them to the recipe.
- Thickening the Stew: To speed up thickening my potato ratatouille, I sometimes add up to 1/2 of a can of tomato paste or increase the heat slightly.
- Avoiding Mushy Vegetables: To avoid mushy vegetables, I cook them in the order listed in the recipe. I also like to seed the zucchini, eggplant, and peppers before dicing to remove the watery parts and keep the stew from becoming too soggy.
- Prep Ahead: To save on prep time, I like to chop the vegetables ahead of time and store them in airtight containers in the fridge. That way, on the day I make this Italian ratatouille, I can just dump the veggies into the pan and start cooking.
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