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Italian-Style Ratatouille

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10 servings

Ingredients

  • HERB PASTE:
  • 1/3 cup fresh basil leaves
  • 1/3 cup fresh oregano leaves
  • 6 garlic cloves
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • RATATOUILLE STEW:
  • 1 large eggplant peeled and diced into 1/2 in cubes
  • 1 1/2 teaspoons salt divided
  • 4 tablespoons olive oil divided
  • 6 cups peeled and diced into 1/2 in cubes russet potatoes
  • 1 6 oz can tomato paste
  • 1 28 oz can whole tomatoes, juice reserved and tomatoes chopped
  • 1-1/4 cups water
  • 2 medium zucchini diced into 1/2 in cubes
  • 2 large sweet red peppers diced into 1/2 in cubes
  • 1 cup chopped fresh basil
  • Salt for seasoning

Instructions

  • Prepare the herb paste: Process all herb paste ingredients in a food processor until smooth. Set aside.
  • Line a baking sheet with parchment paper. Place eggplant cubes on paper and sprinkle with 1 teaspoon salt. Bake at 400 F 10-12 minutes or until slightly softened.and dry. Set aside.
  • Place 2 tablespoons olive oil in a large skillet over medium-high heat. Heat oil until shimmering, then add potatoes and onion. Stir frequently until potatoes and onions become translucent. Clear the center of the pan and add 1 tablespoon olive oil and tomato paste. Stir until potatoes are evenly coated. Continue cooking over medium-high heat until lightly browned, about 2 minutes. Add water, chopped tomatoes, and reserved juice, and previously cooked eggplant. Bring to a boil, then reduce heat to medium, cover, and let simmer for 20 minutes, stirring frequently.
  • While the stew is simmering, heat remaining 1 tablespoon olive oil in a medium skillet, over medium-high heat. Add diced zucchini, red pepper, and 1/2 teaspoon salt to skillet. Cook over medium-high heat until vegetables are just tender. Clear the center of the pan and stir in herb paste until vegetables are coated. Cook 1-2 minutes longer until fragrant. Remove from heat and stir into potato-stew mixture until combined. Cover and let sit 20 minutes in order to let the flavors meld.
  • Just before serving, stir in chopped basil and season with salt to taste.

Notes

Store ratatouille in refrigerator up to 2 days.