Italian Ratatouille

- Tender eggplant, zucchini, sweet pepper, and potatoes - A flavorful tomato broth base with lots of fresh herbs - Minutes to make and a hearty summer dinner

This stew features...

- Eggplant - Olive oil - Zucchini - Sweet onion - Sweet pepper - Garlic - Tomato paste

- Sugar - Yellow potatoes - Tomatoes - Vegetable broth - Basil - Oregano


Toss eggplant cubes with salt and arrange on a parchment paper-lined sheet pan. Roast eggplant at 400F 20-25 minutes until dried out and tender.

Roast eggplant


Heat a medium pot over medium-high heat. Add olive oil and swirl to coat pan. Add zucchini, sweet pepper, and sweet onion and saute 3-4 minutes.

Saute vegetables


Add tomato paste, garlic, and sugar to vegetables and allow to cook 1-2 minutes until fragrant.

Add aromatics


Add potatoes, tomatoes, and broth to pot and bring to a simmer. Reduce heat to medium-low, cover pot, and allow to simmer 15-20 minutes until vegetables are tender.



Add roasted eggplant, fresh basil, and oregano to stew and stir until evenly combined.

Finish stew


Season stew with salt and pepper to taste and serve warm with fresh bread for dipping. Enjoy!