This classic Mediterranean stew of eggplant, tomatoes, and peppers is always delicious–but just wait till you give my easy flavor-building technique a try! Roasting the veggies before combining them gives a rich, hearty texture and nutty caramelized flavor that everyone will love.

5 from 1 vote
My Favorite Mediterranean Ratatouille Stew
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: Main Dish
Cuisine: French
Servings: 6 servings
Calories: 187 kcal
  • 3 TB olive oil divided
  • 7 cups eggplant 1 large, diced in small pieces
  • 4 cups zucchini 2 medium, diced in small pieces
  • 3 cups red pepper 2 large, diced in small pieces
  • 2 tsp salt divided
  • 2 cups onion 1 large, diced in small pieces
  • 2 cloves garlic large, minced
  • 1/8 tsp red pepper flakes
  • 1 tsp fennel seed
  • 1 tsp no-salt Italian seasoning
  • 1 26 oz carton diced tomatoes
  • 4 cups fat-free chicken broth
  • 1/2 cup fresh basil chopped with additional for garnish
  • 1/2 cup Parmesan cheese shaved
  1. Preheat oven to 450 degrees and line two baking sheets with parchment paper.
  2. In a large bowl toss eggplant with 1 TB olive oil and ¾ tsp salt, spread in an even layer across one sheet.
  3. Add zucchini and peppers to bowl and toss with 1 TB olive oil and ¾ tsp salt. Spread across 2nd prepared sheet. Roast eggplant and zucchini mixture in the lower 1/3 of oven for 35-40 minutes or until lightly browned, stirring and rotating pans halfway through.
  4. While vegetables roast, heat remaining 1 TB oil in a large soup pot over medium-low heat. Add onion and remaining ½ tsp salt and cook for 10 minutes or until extremely soft, stirring often.
  5. Add garlic, hot pepper flakes, fennel seed, and Italian seasoning and cook an additional minute. Add tomatoes and broth to pot and bring to a boil.
  6. Reduce to a simmer and cook, uncovered, for 10-15 minutes or until roasted vegetables are done.
  7. Add roasted vegetables to broth mixture and cook for 5 minutes for flavors to meld. Stir in basil and serve garnished with chopped basil and shaved parmesan.
Nutrition Facts
My Favorite Mediterranean Ratatouille Stew
Amount Per Serving
Calories 187 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 1542mg 64%
Potassium 728mg 21%
Total Carbohydrates 18g 6%
Dietary Fiber 6g 24%
Sugars 11g
Protein 7g 14%
Vitamin A 54.1%
Vitamin C 141.4%
Calcium 15.8%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.

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