Mediterranean Summer Vegetable Ratatouille Recipe

By
Laura Dolson
Laura Dolson is a health and food writer who develops low-carb and gluten-free recipes for home cooks.
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Laura Dolson
Updated on September 20, 2019
summer vegetables in saute pan
Photo © hipokrat at Istockphoto
Total Time: 35 min
Prep Time: 5 min
Cook Time: 30 min
Servings: 8 (1/2 cup each)

Nutrition Highlights (per serving)

102 calories
7g fat
8g carbs
2g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 8 (1/2 cup each)
Amount per serving  
Calories 102
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 83mg 4%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 11%
Total Sugars 5g  
Includes 0g Added Sugars 0%
Protein 2g  
Vitamin D 0mcg 0%
Calcium 35mg 3%
Iron 1mg 6%
Potassium 335mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

It's like the sun has been captured on your plate! This is similar to ratatouille but has a slightly different texture and flavors. It is great cold as a salad the next day or reheated for an omelet filling.

Ingredients

  • 1/4 c. olive oil
  • 1 small onion (chopped)
  • 1 lb. eggplant (any variety, chopped into cubes)
  • 1 large green (or Red bell pepper, chopped)
  • 1/2 lb. zucchini (chopped or sliced)
  • 3 cloves garlic (pressed, grated, or minced)
  • 3/4 lb. tomatoes (fresh or canned and drained)
  • 1/4 to 1/3 c. dry white wine (or substitute vegetable or chicken broth)
  • Salt and pepper
  • Optional: 1 or 2 drops hot sauce
  • 1/2 c. fresh chopped basil (or 1 tbsp. dried)

Preparation

In this vegetable sauté, depending on the heat of the pan and the juiciness of the vegetables, they may begin to stick. If this happens, add a splash of the wine or broth to loosen it up.

  1. Heat oil in pan with onion. When onion is well-sizzling, add eggplant and cook for 4 to 5 minutes. Sprinkle salt over all. Then add peppers, cook for 2 to 3 minutes, add zucchini, and cook for 2 to 3 minutes.

  2. Push the vegetables out to the edges of the pan and cook the garlic in the center (you may need to add a bit more oil) for 30 to 60 seconds until fragrant.

  3. Dump the tomatoes in and stir to release juice (again, this keeps everything from sticking). Add the rest of the wine or broth and dried basil if you're using it. Cook until tomatoes are fairly well broken-down. The eggplant should be pretty mushy.

  4. Add black pepper and hot sauce, if you're using it. (Only a drop of hot sauce; you just want it to "perk up" the flavors, not be spicy.) Taste and adjust seasonings. If tomato and wine are making it a bit acidic, or the flavors don't seem to be blending nicely, add a very small amount of sweetener — no more than 1 teaspoon worth. You'll be amazed how this can change the whole dish.

  5. Mix in the fresh basil, and take off heat.

How long you cook it after this point is really up to you. Sometimes I cook it down to concentrate the flavors and make it a lot less chunky. If you stop at this point, though, you should have about 4 cups of vegetables, making 8 servings.

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