Italian Ratatouille (Ciambotta)

Traditionally known as ciambotta, this Italian ratatouille features hearty potatoes, zucchini, eggplant, and sweet pepper in a rich tomato sauce with lots of fresh herbs.

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Traditionally known as ciambotta, this Italian ratatouille features hearty potatoes, zucchini, eggplant, and sweet pepper in a rich tomato sauce with lots of fresh herbs.

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 148kcal

Ingredients

1 medium eggplant, peeled and cut into 1/2-inch cubes
1 teaspoon kosher salt
2 tablespoons olive oil
2 medium zucchini, trimmed and cut into 1/2-inch cubes
1 medium sweet onion, finely diced
1 medium sweet pepper, cored and cut into 1/2-inch cubes
4 medium cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon granulated sugar
1 lb baby yellow potatoes, halved
1 can (28 oz) whole tomatoes
1 cup vegetable broth
1/2 cup loosely-packed fresh basil, minced
2 tablespoons loosely-packed fresh oregano, minced
Salt and pepper to taste
Bread for serving

Instructions

Preheat oven to 400F. Toss eggplant cubes with salt on a medium sheet pan lined with parchment paper. Roast eggplant at 400F 20-25 minutes until dried out and tender. Set aside.
Heat a Dutch oven or medium pot over medium-high heat. Add olive oil and swirl to coat pan. Add zucchini, onion, and pepper to pot and sauté 3-4 minutes.
Add garlic, tomato paste, and sugar to zucchini mixture and cook 1-2 additional minutes until fragrant.
Add potatoes, tomatoes, and broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 15-20 minutes, stirring occasionally, until vegetables are tender.
Stir roasted eggplant, basil, and oregano into ratatouille. Season with salt and pepper to taste and serve warm with bread for dipping. Enjoy!

Notes

Storing Instructions

Store ratatouille in refrigerator up to 6 days.

Nutrition