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Hearty Ratatouille Vegetable Stew

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A cozy, comforting vegetable stew featuring tender eggplant, sweet tomatoes, and fragrant herbs, perfect for chilly evenings and easy weeknight dinners.

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 1 medium eggplant, diced
  • 2 medium zucchinis, sliced into half-moons
  • 2 bell peppers (any color), diced
  • 4 medium ripe tomatoes, chopped or 1 can (14 oz / 400g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • A handful of fresh basil leaves, torn
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (120 ml) vegetable broth
  • Optional: red pepper flakes, balsamic vinegar

Instructions

  1. Prepare the vegetables: dice the onion, mince the garlic, chop the eggplant, slice the zucchini, and dice the bell peppers into uniform 1-inch pieces.
  2. Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
  3. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  4. Add the diced eggplant, stir to coat with oil and aromatics, and cook for 7-8 minutes until it softens and develops a light golden color. Add a splash of broth if the pan gets dry.
  5. Add the sliced zucchini and diced bell peppers, stir well, and cook for 5 minutes until the vegetables soften but retain some texture.
  6. Stir in the chopped tomatoes (or canned crushed tomatoes) and tomato paste, mixing thoroughly.
  7. Season with thyme, oregano, salt, black pepper, and optional red pepper flakes. Pour in the vegetable broth to loosen the mixture.
  8. Reduce heat to low, partially cover the pot, and simmer gently for 20-25 minutes, stirring occasionally until the stew thickens and vegetables are tender but not mushy. Adjust seasoning as needed.
  9. Stir in torn fresh basil leaves just before serving to add brightness and aroma.

Notes

Cook eggplant first to get golden edges for better flavor. Avoid overcooking zucchini and bell peppers to keep some bite. If stew is too acidic, add a pinch of sugar or a splash of balsamic vinegar. For thicker stew, simmer uncovered for a few minutes at the end. Can add chickpeas or white beans for protein. Leftovers store well in fridge up to 4 days and freeze well.

Nutrition

Keywords: ratatouille, vegetable stew, cozy dinner, easy recipe, vegan, gluten-free, healthy, comfort food

Find it online: https://cooksybite.com/hearty-ratatouille-vegetable-stew-recipe-easy-cozy-dinner-idea/