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.
My Favorite Mediterranean Ratatouille Stew
- 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
- Preheat oven to 450 degrees and line two baking sheets with parchment paper.
- In a large bowl toss eggplant with 1 TB olive oil and ¾ tsp salt, spread in an even layer across one sheet.
- 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.
- 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.
- 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.
- Reduce to a simmer and cook, uncovered, for 10-15 minutes or until roasted vegetables are done.
- 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.