French Ratatouille Stew
This classic French stew is the ultimate celebration of summer produce. Featuring tender eggplant, zucchini, sweet bell peppers, and vine-ripened tomatoes, it's simmered to perfection with extra-virgin olive oil and fresh aromatics like thyme and basil. Serve this rich, vibrant dish warm or at room temperature with crusty bread for a healthy and comforting vegan meal.
Instructions
- 1
Place the eggplant (1 medium-large) in a colander and sprinkle with sea salt (0.5 tsp). Set aside for 20 minutes to drain, then blot dry with a kitchen towel.
- 2
Heat extra-virgin olive oil (3 tbsp) in a large skillet over medium heat. Add the eggplant and cook for 10 to 15 minutes until tender. Transfer to a bowl.
- 3
Add extra-virgin olive oil (1 tbsp) and zucchini (2 medium) to the skillet. Cook for 3 to 5 minutes until tender. Season with salt and add to the eggplant bowl.
- 4
Heat extra-virgin olive oil (1 tbsp) in the pan. Sauté yellow onion (1 medium) and bell pepper (1 red) for 5 minutes. Stir in garlic cloves (3 clove) and a pinch of salt; cook for 10 more minutes until softened.
- 5
Stir in extra-virgin olive oil (1 tbsp), vine tomatoes (1 lb), red pepper flakes (1 pinch), and cane sugar (1 pinch). Cook for 8 to 10 minutes until tomatoes break down into a sauce.
- 6
Return the eggplant and zucchini to the skillet. Add white wine vinegar (1 tbsp), chopped fresh thyme leaves (2 tsp), and freshly ground pepper (1 pinch). Simmer for 10 to 15 minutes until thickened. Stir in thinly sliced fresh basil leaves (0.25 cup) and serve.
Nutrition Facts
Per portion