Description
A vibrant French vegetable stew with a Cretan twist — sautéed summer vegetables slow-baked in a herbaceous tomato sauce with generous olive oil. Vegan, gluten-free, and incredibly flavorful.
Ingredients
For the Vegetables:
2 medium eggplants (about 1 lb / 450g), cut into 1-inch cubes
2 medium zucchini (about 12 oz / 340g), cut into 1-inch half-moons
2 large bell peppers (1 red, 1 yellow), seeded and cut into 1-inch pieces
1 large yellow onion, diced
6 cloves garlic, minced
1 teaspoon fine sea salt (for salting eggplant)
For the Sauce:
4 large ripe tomatoes, roughly chopped (or one 28 oz / 794g can crushed tomatoes)
2 tablespoons tomato paste
1 teaspoon sweet paprika
½ teaspoon dried oregano
1 teaspoon sugar (only if using out-of-season tomatoes)
Olive Oil & Herbs:
⅓ cup (80 ml) extra virgin olive oil, divided, plus more for drizzling
4 sprigs fresh thyme (or ½ teaspoon dried)
½ cup (15g) fresh basil leaves, torn
Salt and freshly ground black pepper, to taste
Fresh lemon juice, for finishing
Optional Toppings:
Crumbled feta cheese
Flaky sea salt (such as Maldon)
Crusty bread for serving
Instructions
1. Salt eggplant cubes and drain in a colander for 20–25 minutes. Pat dry.
2. Prep all remaining vegetables (zucchini, peppers, onion, garlic, tomatoes).
3. Heat 2 tbsp olive oil over medium-high heat. Sauté eggplant until golden, 6–8 minutes total. Set aside.
4. Add 1 tbsp oil. Sauté zucchini 3–4 minutes until lightly golden. Set aside.
5. Add 1 tbsp oil. Sauté peppers 4–5 minutes until edges char slightly. Set aside.
6. Sauté onion 5–6 minutes. Add garlic (1 minute), then paprika (30 seconds).
7. Add tomatoes, tomato paste, thyme, oregano, salt, and pepper. Simmer 8–10 minutes.
8. Gently fold sautéed vegetables back into the sauce. Transfer to baking dish.
9. Cover and bake at 350°F (175°C) for 25 minutes. Uncover and bake 15–20 minutes more.
10. Rest 30 minutes. Finish with torn basil, finishing olive oil, and lemon juice.
Notes
Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
Make-ahead: Ratatouille tastes even better the next day. Prepare fully, cool, and refrigerate.
Substitutions: Replace eggplant with mushrooms (1:1 ratio). Use dried thyme (½ tsp) if fresh is unavailable. For nightshade-free, see the substitution table above.
Dietary modifications: Already vegan and gluten-free. Skip feta for dairy-free. Add chickpeas or white beans for extra protein.
Serving suggestions: Wonderful alongside our Mediterranean sheet pan salmon, our pesto pasta with grilled chicken, or our Italian chicken casserole. Also pairs beautifully with our Mediterranean shrimp white bean salad for a lighter meal.
- Prep Time: 25 minutes
- Rest Time: 30 minutes
- Cook Time: 55 minutes
- Method: Stovetop
- Cuisine: Mediterranean, French
Nutrition
- Serving Size: 1 serving
- Calories: 185 kcal
- Sugar: 11g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1.8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg