Vegan Ratatouille Recipe
Ratatouille is a classic French vegetable medley sautéed and stewed to perfection with a rich, tangy tomato sauce.
Ingredients
- 1 large eggplant cubed
- 2 zucchinis sliced into rounds
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 large onion chopped
- 4 cloves garlic minced
- 4 medium tomatoes chopped
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili flakes optional
- Fresh basil for garnish
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add garlic and onions, stirring until golden and fragrant (about 5 minutes).
- Toss in eggplant cubes and stir for 7 minutes until they soften and start to brown.
- Add bell peppers and zucchini slices. Sprinkle with thyme, salt, and black pepper. Stir well and cook for another 10 minutes.
- Pour in the chopped tomatoes. Mix thoroughly, cover, and let simmer for 25 minutes until the vegetables are tender and sauce thickens.
- Taste the dish. Adjust the seasoning if needed.
- Garnish with fresh basil and serve hot with crusty bread or as a side to grains.
Notes
Nutritional Values (Per Serving):
- Calories: 180 kcal
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 3g
Vitamins and Minerals (Approximate Values Per Serving):
- Vitamin C: 45%
- Vitamin A: 20%
- Potassium: 18%
- Iron: 10%
- Calcium: 5%
Additional Notes & Tips:
- Roast the vegetables beforehand for deeper caramelized flavors.
- Add a splash of balsamic vinegar for extra zing.
- For a Mediterranean twist, top with olives before serving.
- This dish tastes even better the next day when the flavors fully develop.